Lamb and Black Bean Chili

(from mom2mpr’s recipe box)

Can substitute ground beef for lamb.

Source: Cookg Light,

Prep time: 20 minutes
Cook time: 120 minutes
Serves 8 people

Categories: beans, crock pot, dinner, ground beef, long simmer, make ahead


  • 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)


  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.

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