Lamb-and-Black Bean Chili

Ingredients

• 45 ounce black beans drained canned
• 1 tablespoon chili powder 
• 1 cup cooking wine dry red
• 2  garlic cloves minced
• 1.5 teaspoons ground cumin 
• 0.3 teaspoon hot sauce 
• 1.5 pounds lamb lean
• 29 ounce no-salt-added tomatoes whole undrained chopped canned
• 1 cup onion chopped
• 1.5 teaspoons oregano dried
• 0.3 teaspoon salt 
• 1 teaspoon sugar 

Equipment

• frying pan
• paper towels
• dutch oven
• colander

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. Wipe drippings from pan with a paper towel; return mixture to pan.
3. 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.
4. Garnish with cilantro sprigs, if desired.