Lamb-and-Black Bean Chili

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.

Yield: 8 servings (serving size: 1 cup)

Ingredients

• 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)

Preparation

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.

Nutritional Information

Calories:

293 (22% from fat)

Fat:

7.2g (sat 2.4g,mono 2.8g,poly 0.8g)

Protein:

28.5g

Carbohydrate:

29.9g

Fiber:

4.6g

Cholesterol:

61mg

Iron:

4.3mg

Sodium:

400mg

Calcium:

90mg