Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4   pound        Boneless lamb shoulder, cut into 1-inch pieces
                        All purpose flour
   2       tablespoon   Olive oil
     1/2   cup          Chopped shallots
   8       cloves       Garlic, chopped
   2       tablespoon   Sweet Hungarian paprika
   1       teaspoon     Hot Hungarian paprika
   1       tablespoon   Ground cumin
   1 1/2   cup          beef broth
   1       teaspoon     Instant coffee powder
   1       teaspoon     Dark brown sugar
  15       ounces       pinto beans, rinsed, drained

Preparation:

Season lamb with salt and pepper. Coat lamb with flour, shaking off excess. Heat oil in heavy large saucepan over high heat. Add half of lamb and saute until brown, about 8 minutes. Transfer lamb to bowl. Repeat with remaining lamb, scraping up any browned bits. Reduce heat to medium-low. Add shallots and garlic and saute 5 minutes. Return lamb and any juices to pan. Mix in both paprikas and cumin, then broth, coffee and sugar. Bring chili to boil, scraping up browned bits. Reduce heat to low. Cover and simmer until lamb is tender, about 50 minutes. Add beans; simmer uncovered until chili thickens, about 5 minutes. Serve hot SPICY LAMB CHILI