Robert Redford's Lamb Chili with Black Beans

3 large tomatoes
1/2 cup vegetable oil, divided
6 cloves garlic
1/2 medium red onion, diced
1 1/2 pounds well-trimmed lamb stew meat,
    cut into 1- to 1 1/2-inch cubes
2 tablespoons chili powder
1 tablespoon ground coriander
4 cups chicken broth
1 (16 ounce) can crushed tomatoes
1 tablespoon catsup
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup canned black beans, drained
Pinch dried mint
Salt and freshly ground pepper
3 tablespoons chopped onion
3 tablespoons chopped green onions
3 tablespoons sour cream
1/2 cup toasted pine nuts*

Blacken the tomatoes in 1/4 cup oil in a very hot cast iron skillet, or coat the tomatoes with oil and place them under the broiler about 4 inches away from the heat, turning them with tongs, until charred all over. (You can also char them without the oil by spearing them on the end of a fork and holding them over an open-flame gas burner.)

Heat the remaining 1/4 cup oil in a large saucepan over high heat until hot. Add the garlic, onion, lamb, chili powder and coriander and cook, stirring, for 5 minutes. Add the blackened tomatoes, stock or broth, crushed tomatoes, ketchup, tomato paste and Worcestershire sauce. Turn the heat to medium and cook, stirring occasionally, for 35 minutes. Add the beans, mint, and salt and pepper to taste. Turn the heat to medium-low and cook, stirring often to prevent scorching, for 10 minutes.

Serve the chili in large bowls garnished with the chopped onion, green onions and sour cream. Pass the pine nuts separately.

* To toast pine nuts, spread on baking sheet and bake in a preheated 350 degree F oven for 3 to 5 minutes. Check after 3 minutes. They go from browned to burned in a matter of seconds.