2    To 4 servings
1 1/4 lb Boneless lamb shoulder, cut
-into 3/4- to 1-inch pieces
All purpose flour
2 tb Olive oil
1/2 c  Chopped shallots
8 lg Garlic cloves, chopped
2 tb Sweet Hungarian paprika
1 ts Hot Hungarian paprika
1 tb Ground cumin
1 1/2 c  Canned beef broth
1 ts Instant coffee powder
1 ts Dark brown sugar
1    15-ounce can pinquitos or
-pinto beans, rinsed,
-drained

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