Lamb-and-Black Bean Chili |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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Great camping dish, cooking time can be reduced. Ingredients:
1 1/2 lbs lean ground lamb |
1 cup chopped onion |
2 cloves garlic, minced |
2 (14 1/2 ounce) cans no-salt-added whole tomatoes, undrained and chopped |
1 cup dry red wine |
1 tablespoon chili powder |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons dried oregano |
1 teaspoon sugar |
1/4 teaspoon salt |
3 (15 ounce) cans black beans, drained |
1/4 teaspoon hot sauce |
cilantro, sprigs (optional) |
Directions:
1. Combine first 3 ingredients in a Dutch oven; cook over medium heat until browned, stirring to crumble.
2. Drain in a colander; pat dry with paper towels.
3. Wipe drippings from pan with a paper towel; return mixture to pan.
4. Add tomatoes and next 6 ingredients (tomatoes through salt); bring to a boil.
5. Cover, reduce heat, and simmer 2 hours; stir occasionally.
6. Stir in beans and hot sauce.
7. Cover; simmer 30 minutes.
8. Garnish with cilantro sprigs, if desired.
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