Robert Redford's Lamb Chili with Black Beans

This is a fun take on chili - relatively mildly spiced, so that the flavors of lamb and black bean shine through. I've made it with both ground lamb and stew meat; stew meat is better but, to me, it's less chili-like. (That might just mean I need to cut the stew meat smaller.) I find it benefits from significantly longer cooking than the recipe calls for to reduce the broth. In another printing (in the Washington Post ages ago), I found the suggestion that it should be garnished with lime, which is a terrific suggestion. A little acid really wakes this dish up.