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Preheat your oven to broil.
Coat the tomatoes with ¼ cup of vegetable oil and place them in a cast iron skillet.
Broil the tomatoes, turning them every few minutes until charred all over.
In a large saucepan or stock pot, heat another ¼ cup of vegetable oil over high heat.
Add garlic, red onion, lamb stew meat, chili powder, and ground coriander. Stir and cook for about 5 minutes.
Once the tomatoes are charred, add them to the pot along with chicken stock, crushed tomatoes, ketchup, tomato paste, and Worcestershire sauce.
Reduce heat to medium and let simmer for about 35 minutes, stirring occasionally.
Stir in black beans and dried mint. Season with salt and pepper to taste.
Lower heat to medium-low and cook for another 10 minutes.
Ladle the chili into bowls and top with chopped onion, sliced scallion, sour cream, and toasted pine nuts.