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Lamb Chili With Black Beans

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Ingredients
  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
  Sugar 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Canned black beans 45 Ounce, drained (3 Can)
  Hot sauce 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chili

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