Spicy Lamb Chili

Ingredients

2 each to 4 servings 1 1/4 lb boneless lamb shoulder, cut into 3/, 4- to 1-inch piece 1 all purpose flour 2 tbsp olive oil 1/2 cup chopped shallots 8 large garlic cloves, chopped 2 tbsp sweet hungarian paprika 1 tsp hot hungarian paprika 1 tbsp ground cumin 1 1/2 cup canned beef broth 1 tsp instant coffee powder 1 tsp dark brown sugar 1 each 15-ounce can pinquitos or pinto bea, ns, rinsed, drai	Advertisements

Preparation
 
Season lamb with salt and pepper. Coat lamb with flour, shaking off
excess. Heat oil in heavy large saucepan over high heat. Add half of
lamb and saute until brown, about 8 minutes. Transfer lamb to bowl.
Repeat with remaining lamb, scraping up any browned bits. Reduce heat
to medium-low. Add shallots and garlic and saute 5 minutes. Return
lamb and any juices to pan. Mix in both paprikas and cumin, then
broth, coffee and sugar. Bring chili to boil, scraping up browned
bits. Reduce heat to low. Cover and simmer until lamb is tender,
about 50 minutes. Add beans; simmer uncovered until chili thickens,
about 5 minutes. Serve hot SPICY LAMB CHILI

 

 
Servings:
1

 

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