Rosemary Lamb Chili (Crock Pot)

• 1 lb lamb chops or 1 lb stew meat, trimmed and cubed
• 1 large onion, chopped
• 2 garlic cloves
• 1 (14 1/2 ounce) can diced tomatoes, do not drain
• 1 (15 1/2 ounce) can white kidney beans, do not drain
• 1 (15 1/2 ounce) can red kidney beans, do not drain
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• ground pepper, to taste
• salt, to taste (I don't use it) (optional)
• 2 tablespoons dried rosemary
• feta cheese (optional)

1. Brown lamb, onion, and garlic in a nonstick pan.
2. Place meat mixture and the rest of the ingredients except for cheese in a slow cooker.
3. Cover and cook on LOW for 6 hours or more, depending on how thick you like it.
4. Serve hot, sprinkled with feta cheese (if using).

lamb chops, onion, garlic, tomatoes, white kidney beans, red kidney beans, lemon juice, sugar, ground pepper, salt, rosemary, feta cheese

Taken from www.food.com/recipe/rosemary-lamb-chili-crock-pot-115911 (may not work)