Colorado Lamb Chili For A Crowd

• 2 pounds lamb stew meat, cut into 1-inch pieces
• 4 tablespoons canola oil, divided
• 2 large onions, chopped
• 2 large sweet yellow peppers, chopped
• 8 garlic cloves, minced
• 2 cans (30 ounces each) black beans, rinsed and drained
• 2 cans (28 ounces each) diced tomatoes, undrained
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 2 tablespoons dried oregano
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 4 teaspoons Worcestershire sauce
• 2 teaspoons ground cumin
• 1 teaspoon fennel seed, crushed
• Sliced green onions, chopped tomatoes and corn chips, optional

1. In a stockpot, brown lamb in 2 tablespoons oil. Remove and set aside.
2. In the same pan, saute onions and peppers in remaining oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, broth, oregano, chili powder, brown sugar, Worcestershire sauce, cumin and fennel. Return lamb to the pan.
3. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until lamb is tender. Garnish servings with onions, tomatoes and corn chips if desired.

lamb stew meat, canola oil, onions, sweet yellow peppers, garlic, black beans, tomatoes, beef broth, oregano, chili powder, brown sugar, worcestershire sauce, ground cumin, fennel, green onions

Taken from www.tasteofhome.com/recipes/colorado-lamb-chili-for-a-crowd/ (may not work)