Lamb-and-Black Bean Chili

Great camping dish, cooking time can be reduced.

• Ready In: 2 hrs 10 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 1 1⁄2 lbs lean ground lamb
• 1  cup  chopped onion
• 2  cloves garlic, minced
• 2 (14 1/2ounce) 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)

Directions

1. Combine first 3 ingredients in a Dutch oven; cook over medium heat until browned, stirring to crumble.
2. Drain in a colander; pat dry with paper towels.
3. Wipe drippings from pan with a paper towel; return mixture to pan.
4. Add tomatoes and next 6 ingredients (tomatoes through salt); bring to a boil.
5. Cover, reduce heat, and simmer 2 hours; stir occasionally.
6. Stir in beans and hot sauce.
7. Cover; simmer 30 minutes.
8. Garnish with cilantro sprigs, if desired.