Yield: 6 servings
Prep Time: 25 min
Cook Time: 1 hr
3 large tomatoes
4 tablespoons vegetable or canola oil, divided
6 cloves garlic
1/2 medium red onion, diced
1 1/2 pounds lamb stew meat, trimmed of fat and cut into 1 1/2-inch cubes
2 tablespoons chili powder
1 tablespoon ground coriander
4 cups chicken broth
One 16-ounce can crushed tomatoes
1 tablespoon ketchup
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup canned black beans, rinsed and drained
pinch of finely chopped mint (optional)
salt and freshly ground black pepper to taste
garnish with chopped onion, chopped scallions, sour cream and toasted pine nuts
1. Blacken the tomatoes in 2 tablespoons of oil in a very hot cast-iron skillet or under the broiler about 4 inches from the heat, turning them with tongs until charred all over.
2. Heat the remaining 2 tablespoons of oil in a large saucepan over high heat until hot. Add the garlic, onion, lamb, chili powder and coriander, and cook, stirring for 5 minutes.
3. Add the blackened tomatoes, stock, crushed tomatoes, ketchup, tomato paste and Worcestershire sauce. Reduce the heat to medium and cook, stirring occasionally, for 35 minutes. Add the beans, mint, salt and pepper. Turn the heat to medium-low and cook, stirring often to prevent scorching, for 10 minutes.
4. Serve the chili in large bowls with suggested garnishes.
*If you are preparing this recipe as GLUTEN-FREE, be sure to use brands of chicken broth, ketchup, worcestershire sauce and black beans that are known to be GF.