8 servings (serving size: 1 cup)

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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

sprater1's Review

December 31, 2009
Good flavor but too many beans. Next time I'll only do two cans of beans.

oldruth's Review

November 10, 2009
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.