Spicy Lamb Chili
| Yield: | 1 Servings |
| Categories: | Hungarian, Chili, Lamb |
| 2 | To 4 servings | |
| 1 1/4 | lb | Boneless lamb shoulder, cut into 3/4- to 1-inch pieces |
| All purpose flour | ||
| 2 | tb | Olive oil |
| 1/2 | c | Chopped shallots |
| 8 | lg | Garlic cloves, chopped |
| 2 | tb | Sweet Hungarian paprika |
| 1 | ts | Hot Hungarian paprika |
| 1 | tb | Ground cumin |
| 1 1/2 | c | Canned beef broth |
| 1 | ts | Instant coffee powder |
| 1 | ts | Dark brown sugar |
| 1 | 15-ounce can pinquitos or pinto beans, rinsed, drained |
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