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 : Main Dish Chili

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 Garlic clove -- crushed
6 tablespoons Olive oil
2 Onions, lg yel -- chopped
1 1/2 pounds Lamb shoulder -- ground
2 tablespoons Chili powder
Salt as needed
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 Pepper -- cayenne
3/4 teaspoon Allspice
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
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 3/4 c 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.

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