Lamb and Black Bean Chili

Substitute 1 heaping cup of frozen seasoning blend for the onion and bell pepper if you don’t want to spend extra time chopping. That’s what I did!

1 pound ground lamb

Salt and pepper, to taste

1 small onion, diced

1 small green or red bell pepper, diced

1 tablespoon minced garlic

2 tablespoons diced jarred jalapenos, drained

3 tablespoons unsweetened cocoa powder

2 teaspoons cumin

1 teaspoon oregano

1½ tablespoons brown sugar

1 tablespoon chili powder

1 teaspoon garlic salt

¼ teaspoon nutmeg

1 (14.5-ounce) can beef stock

1 (14.5-ounce) can petite diced tomatoes

3 (14.5-ounce) cans black beans, drained and rinsed

Cook ground lamb in a dry skillet until browned and cooked through. Season with salt and pepper. Drain lamb on paper towels. Reserve 1 tablespoon of pan drippings. Add onion and peppers to skillet and cook until tender. Stir in garlic and diced jalapenos and cook for an additional minute or two. Reduce heat and add cocoa powder, cumin, oregano, brown sugar, chili powder, garlic salt and nutmeg. Mix together and cook until fragrant. Add the beef stock and tomatoes and bring to a boil. Stir in cooked lamb and black beans. Cover and simmer for 30 minutes. Season with salt and pepper before serving. Serves 6 to 8.