Add the oil to a large soup pot and place it over medium-high heat. Once it is hot, add the lamb and cook, breaking up with a spatula, until well browned, about 6-7 minutes. Season with salt and pepper. Transfer to a plate lined with paper towels.

In the same pot, sauté onion and bell peppers until softened, about 6-7 minutes. Add the cilantro, garlic and jalapeño peppers. Cook until fragrant, about 1 minute.

Add the chile powder, coriander, cumin, dried oregano, liquid smoke and tomato paste, and cook further for 1 minute or until well combined.

Return the lamb to the pot. Stir in 3 cups chicken broth and beans. Season with salt to taste.

Simmer (partially covered) over medium-low heat for 45 minutes. You might need to add more water if the chili becomes too thick. If you like thicker chili, add 2 tablespoons of masa harina ( mixed with 2 tablespoons water) in the last 15 minutes. Taste and adjust seasonings if necessary.

Garnish with fresh cilantro and mint leaves.

Serve with yogurt, crumbled feta, tortilla chips and lime wedges.

Enjoy!