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.