Categories: beans, crock pot, dinner, ground beef, long simmer, make ahead

Ingredients

• 1 1/2 pounds lean ground lamb
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 (14 1/2-ounce) 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. Drain in a colander; pat dry with paper towels. Wipe drippings from pan with a paper towel; return mixture to pan.

2. Add tomatoes and next 6 ingredients (tomatoes through salt); bring to a boil. Cover, reduce heat, and simmer 2 hours; stir occasionally. Stir in beans and hot sauce. Cover; simmer 30 minutes. Garnish with cilantro sprigs, if desired.

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