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.
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)
How to Make It
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.
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.
I made this last month while looking for ideas for a chili cook-off. It was only okay, and if I made it again, I would need to spice it up. With a pound of meat and all those beans, you need at least 2 Tbls. of chili powder for flavor. I would also add a tsp. of smoked paprika or some chipotle peppers for smoke. A quarter teaspoon of hot sauce doesn't begin to spice up a recipe this size.
I will make it again, but with the above changes.
Served with cornbread and a salad.
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