1 1/2 lb Lean ground lamb
1 c Chopped onion
2 Garlic cloves, minced
2 cn (14-1/2-ounce) no-salt-added
-whole tomatoes, undrained
-and chopped
1 c Dry red wine
1 tb Chili powder
1 1/2 ts Ground cumin
1 1/2 ts Dried oregano
1 ts Sugar
1/4 ts Salt
3 cn (15-ounce) black beans,
-drained
1/4 ts Hot sauce
Cilantro sprigs (optional)
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.
CALORIES 293 (22% from fat); FAT 7.2g (sat 2.4g, mono 2.8g, poly
0.8g); PROTEIN 28.5g; CARB 29.9g; FIBER 4.6g; CHOL 61mg; IRON 4.3mg;
SODIUM 400mg; CALC 90mg
When I'm in the mood for chili, this is the recipe I turn to. We
printed it back in 1989, and, in my opinion, it can't be equaled. The
only ingredient I don't usually have on hand is the ground lamb, but
you can use ground beef instead, and it still delivers. -- Associate
Food Editor Maureen Callahan
Reprinted From Cooking Light Website
Date: Mon, 30 Jun 1997 13:29:42
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