Lamb Chili With Black Beans
|Lean ground lamb||1 1⁄2 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned no salt added whole tomatoes||29 Ounce, undrained and chopped (2 Can)|
|Dry red wine||1 Cup (16 tbs)|
|Chili powder||1 Tablespoon|
|Ground cumin||1 1⁄2 Teaspoon|
|Dried oregano||1 1⁄2 Teaspoon|
|Canned black beans||45 Ounce, drained (3 Can)|
|Hot sauce||1⁄4 Teaspoon|
Combine first 3 ingredients in a Dutch oven; cook over medium heat until browned, stirring until meat crumbles.
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; bring to a boil.
Cover, reduce heat, and simmer 2 hours, stirring occasionally.
Stir in beans and hot sauce.
Cover and simmer 30 minutes.
Spoon into bowls; garnish with cilantro, if desired.