When planning the courses for my supper club events, I always try to pick dishes which fit within the Forkable mindset of dressed up comfort food, made fast and cheap. Because in the cold winter weather, a bowl of hot chili is so relaxing, I thought chili would be a good theme for the next event. The lamb chili immediately popped into my head first because the of the more sophisticated ingredients, the simple and easy recipe and the total comfort and pleasure given from eating this dish.
Lamb and Black Bean Chili
- 1 1/2 lb ground lamb
- 1 medium onion chopped
- 2 garlic cloves, minced
- 1 large 28 oz. can whole tomatoes, undrained and chopped
- 1 c. dry red wine
- 1 Tbs chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1 tsp sugar
- 3 15 oz. cans black beans, drained
- salt to taste
- hot sauce to taste
Add tomatoes, red wine, and seasonings up to sugar and bring to a boil. Allow to simmer for 2 hours.
Add black beans and allow to simmer for 30 more minutes.
Season with salt and hot sauce to taste. Done! Garnish with cilantro and fresh jalapenos.
Calories: 293 (22% from fat)
Fat: 7.2g (sat 2.4g,mono 2.8g,poly 0.8g)
Courtesy of: Cooking Light, APRIL 1997
**Murphy's Law of event planning is something always goes wrong. After preparing my lamb stew, I realized the lamb I had gotten was not particularly flavorful enough. The chili lacked the depth of flavor I wanted. I had some lamb bones in the freezer from a leg of lamb. I drained some liquid out of the chili and boiled it for an hour or two with the bones, to increase the flavor. This is the first time I've ever had to augment the flavor to the recipe, but it was a relatively painless fix.