Lamb & Black Bean Chili

This is another dish that screams winter, cozy fireplace and comfort food. Been awhile since I made chili so I researched various recipes that included lamb. This one did not disappoint and so delighted we have leftovers. I served this with Masa Harina cornbread (recipe in the blog) and it was so amazing! Enjoy. ( We have leftovers in the freezer for Super Bowl Sunday )

4-6 servings
2 tbsp olive oil
1 pound ground lamb
salt and black pepper
1 onion finely chopped
2 small green or poblano peppers seeded and finely chopped
1 small bunch of cilantro
4 garlic cloves, finely chopped
2 small jalapeños, seeded and finely chopped
2 tbsp chile powder
1 tsp ground coriander
1 tsp ground cumin
3 tbsp tomato paste
3 cups of canned organic black beans strained and rinsed

Heat the oil in an enameled cast iron dutch oven over medium heat.
Add the lamb and cook, breaking up with a fork until well browned. Season with a little salt and pepper.
Transfer lamb to a paper towel-lined cookie sheet. (this helps reduce the oil)
Add the onion and peppers to the pot and cook until vegetables are softened.
Add 2 tablespoons of chopped cilantro, garlic, jalapeño and cook 2 minutes.
Add the chili powder, coriander, cumin, stir and cook 1 minute.
Stir in tomato paste, stir and cook until it starts to brown.
Return the lamb to the pot and stir in 3 cups of water, the beans and 1/4 teaspoon of salt.
Simmer over medium-low heat for 45 minutes; add more water if consistency becomes too thick.
Ladle into bowls and top with a squeeze of lime and garnish with chopped cilantro leaves.

BON APPÉTIT