Lamb-and-Black Bean Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Lamb is a flavorful switch from typical ground beef in this black-bean chili recipe. If you don't have ground lamb on hand, you can use beef instead—it still delivers. Ingredients:
1 1/2 pounds lean ground lamb |
1 cup chopped onion |
2 garlic cloves, 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. Drain in a colander; pat dry with paper towels. Wipe drippings from pan with a paper towel; return mixture to pan.
2. 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.
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