Robert Redford’s Lamb Chili with Black Beans

In a large saucepan over high heat, heat until hot:
¼ C. oil
Add & cook: stirring for 5 minutes
6 cloves garlic
1/2 medium red onion, diced
1 ½ pound lamb stew meat in 1 inch cubes
2 T. chili powder
1 t. ground coriander
Add & cook on medium for 35 minutes:
3 large blackened tomatoes
(blacken under broiler turning with tongs
4 C. chicken broth
1 16 oz. can crushed tomatoes
1 T. ketchup
1 T. tomato paste
1 T. Worcestershire sauce
Add & cook on low heat for 10 minutes, stirring often:
1 C. black beans, drained
Pinch dried mint
Salt & pepper, to taste
Serve garnished with:
Chopped red onion
Sliced green onion
Sour cream
Pine nuts