Chunky Lamb and Black Bean Chili

In a 6 quart dutch oven or heavy pot heat 2 Tablespoons of oil over high heat. Season the lamb with salt. Once the oil begins to smoke and the pot is very hot, brown the lamb in two or three batches making sure not to overcrowd the pan. It is not necessary to brown the meat on each side as it will dry out. Focus on getting a good sear on a few sides, about 4-5 minutes per side. Using a slotted spoon transfer the meat to a bowl. Turn down the burner to medium heat and add the wine, scraping up any browned bits and reducing the wine by half. Pour the wine into the bowl with the lamb. Rinse the pot with water.In the same pot, heat the remaining Tablespoon of oil over medium heat. Add the onions and peppers, cooking until softened but not browned, about 5 to 6 minutes. Add the garlic cooking another 30 seconds until the garlic is fragrant. Push the vegetable mixture to the side of the pan and add the tomato paste to the exposed portion of the pot. Cook stirring the paste until it becomes a dark red color, about 2 to 3 minutes. Add the chili pepper and mix all the ingredients in the pot cooking another minute to toast the chili powder. Add the remaining spices, tomatoes, chicken broth and lamb. Reduce to a simmer and cook covered for 60 to 90 minutes until the lamb is tender.Once the lamb is tender, taste the chili for seasoning and add additional salt to taste. Add the black beans to the pot and stir cooking a few additional minutes until the beans are warmed through.