Lamb and Chickpea Chili

3 tablespoons vegetable oil 

Recipe and photo by Sara Newberry

1 large onion, diced

1 jalapeño, seeded and diced 

1 pound ground lamb 

3 tablespoons chili powder

2 teaspoons ground cumin

1 (28-ounce) can fire-roasted crushed tomatoes

2 cups chicken stock 

1 (14-ounce) can chickpeas, drained

1 tablespoon cocoa powder

Salt and pepper

In a Dutch oven or large saucepan over medium-high, heat oil until hot. Add onion and jalapeño and cook, stirring, until onion is soft, about 3 minutes. Add lamb and cook until browned, about 3 minutes. Add chili powder and cumin, then add tomatoes and stock. Bring to a boil, then reduce heat to medium-low and simmer gently until thick, about 40 minutes.  Stir in chickpeas and cocoa powder, then season with salt and pepper. Let stand off the heat for 5 minutes before serving.