Chili with lamb & black beans

8 Servings

Ingredients

Quantity Ingredient
1¾ cup Black beans, sorted and rins
2 quarts Water, or more as needed
2 pounds Lamb bones
4 eaches Thyme sprigs
4 eaches Parsley sprigs
1 each Bay leaf
3 eaches Garlic clove, crushed
6 tablespoons Olive oil
2 eaches Large yellow onions, chopped
1½ pounds Lamb shoulder, ground
2 tablespoons Chili powder
2 tablespoons Fresh minced ginger
2 tablespoons Fresh Thyme, minced OR
2 teaspoons Dried Thyme, crumbled
1 tablespoon Red hot chilie, seeded and d
1¼ teaspoon Dried Marjoram, crumbled
¾ teaspoon Fresh ground white pepper
¾ teaspoon Fresh ground black pepper
¾ teaspoon Cayenne pepper
¾ teaspoon Allspice
2 pounds Italian plum tomatoes, coars
1¼ cup Light Zinfandel wine
1 x Salt as needed

Directions

FOR BEANS: Soak beans overnight in 2 qt. water. In a large saucepan, bring beans to a boil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till beans are tender but not mushy. Skim occasionally and add more water if necessary to keep beans submerged. 2 hrs. FOR CHILI: Heat 3 T. oil in large heavy saucepan over moderate heat. Add onions and cook until soft, about 10 minutes. Add 2 cloves garlic, minced, and stir about 3 minutes.

Transfer onion and garlic mixture to a plate, using a slotted spoon.

Add remaining oil to pan. Increase heat to med. high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 min.

Return onion mixture to pan; add chili powder, ginger, thyme, red chili, marjoram, peppers and allspice. Stir 5 minutes. Add tomatoes ( and half of their liquid, if canned). Bring to a boil then reduce heat and simmer for another 5 minutes. Add ¾ Cup of Zinfandel.

Simmer, skimming occasionally, for 30 minutes. Drain beans and reserve the cooking liquid. Discard the bones and garni. add beans and remaining Zinfandel to chili mixture. Salt and season as necessary. Simmer 30 minutes, adding bean cooking liquid as needed to keep chili moist (or soupy, as you like it). This chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving. Serves 8.

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