Go to: Just Dutch Oven Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
Lamb and Black Bean Chili
1 1/2 lb Lean ground lamb
1 c Chopped onion
2 Cloves garlic, minced
2 cn (14 oz) no-salt-added whole tomatoes, undrained/chopped
1 c Burgundy or other dry red wine
1 tb Chili powder
1 1/2 ts Ground cumin
1 1/2 ts Dried whole oregano
1 ts Sugar
1/4 ts Salt
3 cn (15 oz) black beans, drained
1/4 ts Tabasco sauce, * see note
Fresh cilantro sprigs, optional
Combine lam, onion and garlic in a Dutch oven; cook over Medium heat until browned, stirring to crumble lamb. 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 for 2 hours; stirring occasionally. Stir in beans and hot sauce. Cover and simmer for 30 minutes. Spoon into bowls; garnish with cilantro, if desired. * vary amount to taste Yield: 8 servings.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.