Recipe - Lamb And Black Bean Chili

1 One half pound Lean ground lamb
1 cup Chopped onion
2 Cloves garlic, minced
2 cn (14 oz) nosaltadded whole
tomatoes, undrained/chopped
1 cup Burgundy or other dry red
wine
1 tablespoon Chili powder
1 One half teaspoon Ground cumin
1 One half teaspoon Dried whole oregano
1 teaspoon Sugar
One fourth teaspoon Salt
3 cn (15 oz) black beans, drained
One fourth teaspoon Tabasco sauce, * see note
Fresh cilantro sprigs,
optional

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 eatlf.v097.n098 by
Roberta Banghart bobbi744@sojourn.com on Apr 12, 1997