Lamb and Black Bean Chili

From Andrea Newberry

Serves many, many

[Ed: Andrea provides background and troubleshooting tips for this over on her blog, Forkable.]


1 1/2 pounds ground lamb
1 medium onion chopped
2 garlic cloves, minced
1 large 28 oz. can whole tomatoes, drained and chopped
1 cup dry red wine
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
1 1/2 teaspoon dried oregano
1 teaspoon sugar
3 15 ounce can black beans, drained
salt to taste
hot sauce to taste


In cooking pot, saute lamb, onion, and garlic.

Add tomatoes, red wine, and seasonings up to sugar and bring to a boil. Allow to simmer for 2 hours.

Add black beans and simmer for 30 more minutes.

Season with salt and hot sauce to taste. Done! Garnish with cilantro and fresh jalapenos.

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One Response to “Lamb and Black Bean Chili”

  1. Soup and Bread Marathon, 2/3-2/4/10: Part 1 « Soup and Bread Says:

    […] — but light! —  lamb-black bean chili from Forkable’s Andrea […]

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