Chili With Lamb And Black Beans

* Exported from MasterCook *

Chili With Lamb And Black Beans

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Posted

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups black beans -- sorted rinsed
2 quarts water -- or more as needed
2 pounds lamb bones
4 thyme sprigs
4 parsley sprigs
1 bay leaf
3 large garlic clove -- crushed
6 tablespoons olive oil
2 large yellow onions -- chopped
1 1/2 pounds lamb shoulder -- ground
2 tablespoons chili powder
salt -- to taste
2 tablespoons ginger -- fresh minced
2 tablespoons thyme -- fresh minced or
2 teaspoons thyme -- dried crumbled
1 tablespoon jalapeno -- seeded, deveined
1 1/4 teaspoons marjoram -- dried, crumbled
3/4 teaspoon white pepper -- fresh ground
3/4 teaspoon black pepper -- fresh ground
3/4 teaspoon cayenne pepper
3/4 teaspoon allspice -- ground
2 pounds italian tomatoes -- chopped
1 1/4 cups wine -- light zinfandel

FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large saucepan, bring Bea
ns to a bOil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Re
duce 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 c
ook until no longer pink, breaking up with spoon, about 6 min. Return Onion mi
xture 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 3/4 c o
f Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain Beans and res
erve the cooking liquid. Discard the bones and garni. Add Beans and remaining
Zinfandel to Chili mixture. Salt and season as necessary. Simmer 30 minutes, a
dding bean cooking liquid as needed to keep Chili moist (or soupy, as you like
it). This Chili is best made ahead and all!
!
owed to season in the refrigerator for 24 ours. Reheat before serving.

Busted by Christopher E. Eaves <cea260@airmail.net>


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