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Lamb Chili With Black Beans

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  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

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: 
Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3558 Calories from Fat 1480

% Daily Value*

Total Fat 164 g252.6%

Saturated Fat 70.1 g350.3%

Trans Fat 0 g

Cholesterol 496.7 mg165.6%

Sodium 5660.8 mg235.9%

Total Carbohydrates 263 g87.6%

Dietary Fiber 71 g284.1%

Sugars 46.3 g

Protein 189 g377.2%

Vitamin A 139.4% Vitamin C 113.4%

Calcium 250.2% Iron 177.7%

*Based on a 2000 Calorie diet

Lamb Chili With Black Beans Recipe