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Lamb Firehouse Chili

SERVING SIZE: 6 servings
COOK TIME: 1 hour 10 minutes

INGREDIENTS:
2 tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 jalapeno, seeded and minced (use more or less as desired)
3 garlic cloves, minced
3 cups shredded cooked lamb*
2 tablespoons ground chili powder
1/8 to 1/4 teaspoon cayenne pepper
pinch ground cinnamon
1 28-ounce can crushed tomatoes
2 14.5-ounce cans black beans, rinsed and drained
1 14.5-ounce can red pinto beans, rinsed and drained
1 cup water
1 ½ tablespoons quick cooking ground cornmeal
Salt to season
1 cup shredded low-fat cheddar cheese (optional)
8 tablespoons low-fat sour cream (optional)
¼ cup chopped fresh cilantro (optional)
4 cups cooked white or brown rice (optional)

INSTRUCTIONS:
*Use your hands to tear leftover pieces of lamb into bite-size bits. The lamb can also be cubed using a knife, but shredding allows it to absorb more of the delicious chili flavor.

In a large Dutch oven or saucepan, heat the oil over medium-high heat. Add the onion and peppers and cook, stirring often, until softened, about 5 minutes. Add the garlic and lamb and cook another 2 to 3 minutes. Add the chili powder, cumin, cinnamon and cayenne pepper and cook, stirring until fragrant, about 30 seconds.

Stir in the tomatoes, beans and water and bring to a boil. Reduce heat, partially cover, and simmer. Stir occasionally until vegetables are very tender, about 30 minutes. In a thin stream, stir in the cornmeal; cook 5 minutes. Season with salt, if necessary, to taste.

Serve with rice, cornbread, a baked potato, or tortillas. Top with grated cheese, dollop of sour cream and cilantro.