Lamb And Black Bean Chili Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Lean ground lamb,
1 cup: Chopped onion,
2 Cloves: garlic, minced
2 can: , (14 oz) no-salt-added whole tomatoes, undrained/chopped
1 cup: Burgundy or other dry red wine,
1 tbsp: Chili powder,
1 1/2 tsp: Ground cumin,
1 1/2 tsp: Dried whole oregano,
1 tsp: Sugar,
1/4 tsp: Salt,
3 can: , (15 oz) black beans, drained
1/4 tsp: Tabasco sauce, * see note
Fresh cilantro sprigs, optional
Directions:
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. Per 1 cup serving;
241 calories, 5.7 g. fat, 60 mg. cholesterol MC formatting by
bobbi744@sojourn.com
Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n098 by
Roberta Banghart on Apr 12, 1997
Source from luhu.jp
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. Per 1 cup serving;
241 calories, 5.7 g. fat, 60 mg. cholesterol MC formatting by
bobbi744@sojourn.com
Recipe by: Cooking Light Recipe Card Posted to Digest eat-lf.v097.n098 by
Roberta Banghart
Source from luhu.jp