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Old 03-29-2016, 10:48 AM
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Default Lamb, Bacon and Bean Chili (WW 5 p+)

This is a WW recipe, but it is wonderful for anyone!

I happened to have 3 slices of regular bacon left over from another time, but I don't think I'd ever use turkey bacon anyway.

Also happened to have about a pound of roasted lamb that I had in the freezer, but you can use shoulder chops.

I added a splash of red wine to thin out the sauce a bit, and a dash of chipotle and ancho chile powders as well as the store chili blend.



Lamb, Bacon and Bean Chili

3 slices turkey bacon
2 teas. olive oil
1 pound of lamb, cut up
1 onion, chopped
3 garlic cloves, minced
1 T. chili powder (and/or other chile powders you prefer)
2 teas. ground cumin
1 (28 oz.) can crushed tomatoes
1 teas. dried oregano
1 (15 1/2 oz) can pinto beans, drained and rinsed
Splash of red wine

Cook bacon in Dutch oven till crisp. Drain on paper towels. Wipe pot clean (broke my heart to do this, so don't if you don't want to!)

Heat 1 teas of oil in the Dutch oven over medium-high heat. Brown lamb in batches, and set aside.

Add remaining oil to pot. Add onion and cook until softened. Add garlic, chili powder and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes and oregano and bring to boil. Reduce heat and simmer, partially covered, until lamb is tender, about 1 hour. Check occasionally to make sure sauce is not too thick or burning. Add wine if necessary.

Stir in beans and cook another 5 minutes until beans are heated through.

Garnish with crumbled bacon on top.
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