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    Lamb & Black Bean Chili

    Source of Recipe

    Reprinted From Cooking Light Website

    List of Ingredients

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

    Recipe

    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. 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. Note: can substitute ground beef for the lamb. Serves 8.

 

 

 


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