Island Lamb And Black Bean Chili

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 lbs boneless lamb loin
• 1 cup pineapple-orange juice
• 2 limes, juice of
• 1 tablespoon jerk seasoning
• 1/4 cup flour
• 1/3 cup olive oil
• 2 large onions, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 5 garlic cloves, minced
• 2 jalapeno peppers, minced
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ginger
• 2 large tomatoes, diced
• 1 cup red wine
• 2 (16 ounce) cans black beans, drained and rinsed
• salt
• pepper
• 1/4 cup cilantro, minced

Recipe

• 1 cut lamb into 1-inch cubes; place in resealable plastic bag.
• 2 whisk together the orange-pineapple juice, lime juice, and jerk seasoning; pour over lamb loin; reseal bag; place in refrigerator overnight.
• 3 drain marinade; allow cubes to dry; dust with flour.
• 4 in a large skillet or dutch oven, heat the oil over medium-high heat; brown cubes a few at a time, remove to a platter.
• 5 in the same pan, saute onions, bell peppers, garlic, and jalapeno peppers for 3 minutes.
• 6 add in cumin, oregano, cloves, ginger, tomatoes, and wine; bring mixture to a boil; return lamb to pot.
• 7 decrease heat to medium; simmer 1 1/2 hours.
• 8 add in beans; continue cooking 30 minutes.
• 9 stir in salt and pepper; garnish with cilantro.