Lamb & Blackbean Chili

(submitted by Pete Gregory <pete@wvus.org>)

Ingredients Directions
  • 2 lbs. ground lamb
  • 1 lg. yellow onion, coarsely chopped
  • 4 cloves garlic, pressed/minced
  • 2 cans stewed tomatoes
  • 1-2 cans tomato sauce
  • 1-2 cans tomato paste
  • 1 lb. black beans, soaked overnight (or longer :-/ )
  • 8 oz. fresh mushrooms, sliced thick
  • 4 T chili powder
  • 2 T cumin, ground
  • ½ T fresh ground pepper
  • 1 t salt

Brown the lamb, add onion, drain, put into stockpot (or crock-pot). Add garlic, tomatoes, tomato sauce, tomato paste (adjusting sauce and paste amounts to suit your likes), black beans, mushrooms, chili powder, cumin, pepper and salt. Simmer at least four hours, then taste and add more chili powder/cumin/pepper/salt to taste (preferably simmering more if more spices were added).

Options: add or substitute garbanzo or kidney beans

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Apr 11 16:38:42 EDT 1998