Rosemary Lamb Chili (Crock Pot)

I don't eat red meat as a rule, but lamb is one thing I make an exception for once or twice a year. This mild chili could also be made on the stove top, but I like to make all my chili and most of my soups in a crock pot and let it simmer. Do it whatever way you prefer.

• Ready In: 6 hrs 20 mins
• Serves: 4

Ingredients

• 1  lb lamb chops or 1  lb  stew meat, trimmed and cubed
• 1  large onion, chopped
• 2  garlic cloves
• 1 (14 1/2ounce) can diced tomatoes, do not drain
• 1 (15 1/2ounce) can white kidney beans, do not drain
• 1 (15 1/2ounce) can red kidney beans, do not drain
• 1  tablespoon lemon juice
• 1  teaspoon sugar
•  ground pepper, to taste
•  salt, to taste (I don't use it) (optional)
• 2  tablespoons dried rosemary
•  feta cheese (optional)

Directions

1. Brown lamb, onion, and garlic in a nonstick pan.
2. Place meat mixture and the rest of the ingredients except for cheese in a slow cooker.
3. Cover and cook on LOW for 6 hours or more, depending on how thick you like it.
4. Serve hot, sprinkled with feta cheese (if using).