Lamb-And-Black Bean Chili

8 Servings

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Lamb-And-Black Bean Chili Ingredients

1 1/2 lb Lean ground lamb	1 1/2 ts Dried oregano
1 c Chopped onion	1 ts Sugar
2 Garlic cloves, minced	1/4 ts Salt
2 cn (14-1/2-ounce) no-salt-added	3 cn (15-ounce) black beans,
1 c Dry red wine	1/4 ts Hot sauce
1 tb Chili powder	Cilantro sprigs (optional)
1 1/2 ts Ground cumin

Instructions for Lamb-And-Black Bean Chili

1. Combine first 3 ingredients in a Dutch oven; cook over medium heat until browned, stirring to crumble. Drain in a colander; pat dry with paper towels. Wipe drippings from pan with a paper towel; return mixture to pan. 2. Add tomatoes and next 6 ingredients (tomatoes through salt); bring to a boil. Cover, reduce heat, and simmer 2 hours; stir occasionally. Stir in beans and hot sauce. Cover; simmer 30 minutes. Garnish with cilantro sprigs, if desired. CALORIES 293 (22% from fat); FAT 7.2g (sat 2.4g, mono 2.8g, poly 0.8g); PROTEIN 28.5g; CARB 29.9g; FIBER 4.6g; CHOL 61mg; IRON 4.3mg; SODIUM 400mg; CALC 90mg When Im in the mood for chili, this is the recipe I turn to. We printed it back in 1989, and, in my opinion, it cant be equaled. The only ingredient I dont usually have on hand is the ground lamb, but you can use ground beef instead, and it still delivers. -- Associate Food Editor Maureen Callahan Reprinted From Cooking Light Website Posted to MM-Recipes Digest V4 #167 by Julie Bertholf on Jun 30, 1997

Main Ingredient: LambCuisine: Uncategorized