Ingredients

• 3 tablespoons extra virgin olive oil
• 2 large onions, diced
• 3 garlic cloves, minced
• 16 ounces baby portobello or white button mushrooms, sliced thin
• 2 pounds ground beef, chicken, or turkey
• 1 6-ounce can tomato paste
• 1 28-ounce can whole peeled tomatoes with liquid
• 2 15-ounce cans great northern beans, rinsed and drained
• 2 15-ounce cans kidney beans, rinsed and drained
• 3 bay leaves
• 2 cinnamon sticks
• 1 teaspoon ground cumin
• 1 teaspoon Worcestershire sauce
• 2 tablespoons ancho chili powder
• ½ teaspoon each cayenne, allspice, and coarse salt
• 1 tablespoon apple cider or sherry vinegar
• Optional toppings for serving: diced raw onions, shredded cheddar cheese, sour cream, and crushed corn or tortilla chips as desired

Directions

Step 1

Heat a large stockpot or Dutch oven. Add the oil and then the onions and garlic. Cook over medium heat until soft. Add the mushrooms and sauté until soft. Add the ground meat in batches and cook until browned. 

Step 2

Push everything to the sides of the pot and add the tomato paste. Cook it until it turns a deep, brownish red and then fold it into the vegetables and meat. Add the rest of the ingredients and stir to combine. 

Step 3

Bring to a simmer, cover, and cook for three hours, stirring every half hour. If the liquid is evaporating too quickly, place the lid ajar. Remove the bay leaves and serve with your choice of toppings. 

Ingredients

• 1 rack of lamb with 8 ribs, frenched (see “Healthy Ingredient Spotlight” below)
• 3 large cloves garlic, peeled and coarsely chopped
• 2 tablespoons extra virgin olive oil, plus more for serving
• 1 tablespoon fresh rosemary needles, plus extra sprigs for garnish 
• 1 tablespoon fresh lemon juice or balsamic vinegar
• Coarse sea salt 
• Freshly ground black pepper 

Directions

Step 1

Place the rack of lamb bone side down on a rimmed baking sheet or in a roasting pan. Add the garlic, olive oil, rosemary, and lemon juice or balsamic vinegar to the bowl of a small food processor and pulse until the garlic is finely chopped. Coat the lamb on all sides with the mixture, and season generously with salt and pepper. Allow the lamb to stand at room temperature for one hour. 

Step 2

Put an oven rack in the center position and preheat the oven to 450°F. Roast the lamb for 20 to 25 minutes for medium-rare or until the internal temperature on an instant-read meat thermometer registers 125°F. (Roast the lamb 5-10 minutes longer if you prefer it less pink.) After removing it from the oven, loosely tent the lamb with aluminum foil and allow it to rest for 15 minutes. To serve, slice the rack into individual chops and divide them between two dinner plates, fanning them in a semicircle. Top with a drizzle of olive oil and garnish with rosemary sprigs, if desired.