Spicy lamb chili (serves 2)

Recipe Ingredients:

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 ea 15-ounce can pinto beans

Cooking Direction:

Pinto beans rinsed -drained Season lamb with salt and pepper. Coat lamb with flour shaking off excess. Heat oil in heavy large saucepan over high heat. Add half of lamb and sauté until brown about 8 minutes. Transfer lamb to bowl. Repeat with remaining lamb scraping up any browned bits. Reduce heat to medium-low. Add shallots and garlic and sauté 5 minutes. Return lamb and any juices to pan. Mix in both paprikas and cumin then broth coffee and sugar. Bring chili to boil scraping up browned bits. Reduce heat to low. Cover and simmer until lamb is tender about 50 minutes. Add beans; simmer uncovered until chili thickens about 5 minutes. Serve hot  Enjoy!!