Microwaved Lamb Chili

Crumble the ground lamb with a fork in a 2- to 3-quart microwave-safe casserole. Cook on High for five minutes, stirring once halfway through the cooking time. Transfer the meat to a strainer to drain out excess fat and wipe the inside of the casserole with a paper towel.

In the same dish, combine the oil, green pepper, onion, and garlic. Cover and cook on High for five minutes, stirring once. Add the chili, cumin, oregano, cayenne, beans, tomatoes and cilantro and mix well. Cover tightly and cook on high for fifteen minutes. Stir in the minced jalapeno and cook on High, uncovered, for an additional ten minutes. Add salt and pepper to taste. The flavor improves with age, so prepare this recipe a day in advance and reheat in the microwave oven. Serve with rice and warmed tortillas, offering garnishes such as sour cream, grated cheddar or Monterey Jack cheese, chopped tomatoes, chopped red onion or diced avocado with lime juice. Makes 6 to 8 servings.