Wednesday, February 2, 2011

Italian Lamb Chili with Burgundy Wine


Recently we had such a great sale on fresh plum tomatoes, I just went  crazy with buying them only 99 cents a pound! We love that fresh taste of sauce, fresh herbs and chili was the craving of the day. We always have the mexican style chili, today, we needed a little change, so Chili with Burgundy Wine Italian Style was born, topped with mozzarella and garlic croutons!



 2 lbs of fresh plum tomatoes ends cut off (leave three out and cut up into cubes set aside), put rest of the  whole tomatoes through the food processor until smooth.
Add into the food processor below:
2  fresh piece sections of whole cloves, cleaned garlic
1 bell pepper
1/2 cup of Burgundy Wine
1 medium size can  of kidney beans
1 medium size can of northern white beans
2 sprigs of fresh parsley
1/2 teaspoon each of garlic powder, oregano, basil and (optional mint leaves if using lamb)
salt, pepper, cayenne to taste
In a large heated saucepan or chili pot add:
 2 tablespoons olive oil
 1 to 1-1/2  pounds of ground lamb or beef
Saute meat. After pink is all gone, drain out all the oil from pan.
Add beans and stir in tomatoes that are blended with wine and spices, cook on slow burner for around 1 hour. Serve with garlic croutons or crusty  garlic bread and shredded mozzerella cheese on top.
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