Colorado Lamb Chili

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

1. In a Dutch oven, brown lamb in 1 tablespoon oil. Remove and set aside.
2. In the same pan, saute onion and pepper 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 1-1/4 to 1-1/2 hours or until lamb is tender. Garnish each serving with green onions, tomatoes and corn chips if desired.

stew meat, canola oil, onion, sweet yellow pepper, 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/ (may not work)