- 1 pound ground lamb
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (14.5 ounce) can black beans, rinsed and drained
- 2 teaspoons hot pepper sauce (such as Tabasco®), or to taste
- 2 cups beef stock
- Heat a stockpot over medium-high heat. Cook and stir ground lamb, onion, and garlic in the hot skillet until the lamb is completely browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir tomatoes, black beans, hot pepper sauce, and beef stock with the lamb mixture; bring to a boil, reduce heat to medium-low, and simmer up to 2 hours.
08/18/2019
recipepes.com
lamb and black bean chili, recipe
PT15M
PT1H
5
455 calories
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