*  Exported from  MasterCook  *

                     Chili With Lamb And Black Beans

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Lamb                             Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  c             Black beans -- sorted, rinsed
   2      qt            Water -- or more as needed
   2      lb            Lamb bones
   4                    Thyme sprigs
   4                    Parsley sprigs
   1                    Bay leaf
   3      cl            Garlic -- crushed
   6      tb            Olive oil
   2      lg            Yellow onions -- chopped
   1 1/2  lb            Lamb shoulder -- ground
   2      tb            Chili powder
                        Salt -- as needed
   2      tb            Fresh ginger -- minced
   2      tb            Fresh thyme -- minced -OR-
   2      ts            Dried thyme -- crumbled
   1      tb            Jalapeno -- seeded, deveined
   1 1/4  ts            Dried marjoram -- crumbled
     3/4  ts            White pepper -- fresh ground
     3/4  ts            Black pepper -- fresh ground
     3/4  ts            Cayenne pepper
     3/4  ts            Allspice
   2      lb            Italian tomatoes -- chopped
   1 1/4  c             Light zinfandel wine

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 until beans are tender but not mushy.
Skim occasionally and add more water if necessary to keep beans
submerged, 2 hours.

Chili:

Heat 3 tb oil in large heavy saucepan over moderate heat. Add onions
and cook until soft, about 10 minutes. Add 2 cl 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
medium-high. Add lamb and cook until no longer pink, breaking up with
spoon, about 6 minutes. 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 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.


                   - - - - - - - - - - - - - - - - - -