Lamb and Black Bean Chili

In a large pot or Dutch oven, cook the ground lamb over medium-high heat, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.

Add the diced onion and minced garlic to the pot, and cook for 2-3 minutes, until the onion is translucent.

Stir in the chili powder, cumin, salt, and black pepper, and cook for 1 minute to toast the spices.

Add the drained and rinsed black beans, diced tomatoes, and chicken or beef broth to the pot. Stir to combine.

Bring the chili to a simmer and let it cook for 20-25 minutes, stirring occasionally, until the flavors have melded and the chili has thickened to your desired consistency.