Lamb Chili

I've never cooked lamb and I'll mostly only eat it if I trick myself into thinking it's something else, But I saw it in the store and though Joshua would really probably love a lamb chili- so I went for it.

I took out the lamb chunks and put them in his bowl (much to his happiness) but the overall flavoring it gave the chili was very tasty!

Lamb Chili:
from here

2 lb lamb; cut into chunks
S&P
1 green pepper; diced
1 red pepper; diced
1 yellow onion; diced
2 cloves garlic; minced
2 jalapenos; minced
1 tbs chili powder
1/2 tsp oregano
1/4 tsp coriander
1/2 tps cumin
2 cup vegetable broth
1 36 oz can fire roasted tomatoes; diced
1 bay leaf
2 cans black beans; drained
cilantro

1   season lamb with salt and pepper, heat oil in a large skillet (I used my cast iron)
2   brown lamb on both sides and transfer to a large pot when finished
3   in the same skillet cook the peppers and onions for a few minutes
4   add in the garlic and jalapenos and sauté a few more minutes, stirring to get
     all the juices from the meat incorporated
5   add in spices and salt and pepper to taste and mix well
6   place in pot with meat and stir in the broth, tomatoes and bay leaf
7   bring pot to a boil
8   then bring down to a simmer and cover with a lid and cook for 30 minutes,
     stirring occasionally
9   add 1/2 cup water at a time until it is your desired consistency and add in the beans
10 cover and cook for about 10 more minutes
11 serve and top with a generous pile of cilantro