RoundAbout San Diego

I love this for dinner on a cold winter's day. I know we don't get them that often here in Southern California but to me anything below 65 degrees is a cold winter's day. I found this recipe in an old cook book I had called "Low-Fat Ways to Lose Weight" by Cooking Light. Serve with quinoa or brown rice. Alex likes it with grated cheese and sour cream but that kind of defeats the purpose of a low-fat meal.

Lamb Chili with Black Beans

1 ½ lbs lean ground lamb
1 C chopped onion
2 cloves garlic, minced
2 X 14oz cans tomatoes, undrained and chopped
1 C dry red wine
1 Tbsp chili powder
1 ½ tsp grnd cumin
1 ½ tsp dried oregano
1 tsp sugar
¼ tsp salt
3 X 15oz cans black beans, drained
¼ tsp hot sauce
Fresh cilantro sprigs (optional)

Combine first 3 ingredients in a large skillet and cook over medium heat until browned, breaking up lamb into crumbles. Drain in a colander and pat dry with paper towels. Wipe drippings from pan with a paper towel and return mixture to pan.

Add tomatoes and next 6 ingredients and bring to a boil. Cover, reduce heat, and simmer 2 hours, stirring occasionally. Stir in beans and hot sauce. Cover and simmer 30 minutes. Spoon into bowls and garnish with cilantro.

8 X 1 cup servings