This robust chili, bursting with flavor, will keep out a winter's chill.

Rod's Lamb Chili

1 pound dried pinto beans
2 tablespoons vegetable shortening
1 onion, chopped
2 cloves of garlic, finely chopped
1/2 pound lamb, finely chopped
1 1/2 tablespoons tomato ketchup
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon granulated sugar
1/8 teaspoon ground cumin
1/8 teaspoon crushed dried oregano
1 (12-ounce) can or bottle of beer

1. Prepare beans according to package directions.
2. While beans are cooking, melt shortening , in a separate skillet and sauté onion and garlic until lightly brown.
3. Add lamb and cook until browned. Stir in ketchup, chili powder, salt, pepper, sugar, cumin and oregano. Cover and simmer over low heat for about 30 minutes.
4. When the beans are tender, add the meat mixture to the stock pot. Cover and continue cooking for an additional 30 minutes. If desired, thin chili with beer.

Makes 8 servings.

Note: To save time, used canned pinto beans instead of dried.