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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.