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Lamb and Black Bean Chili




Source of Recipe


Internet


List of Ingredients




1 3/4 cup black beans, sorted and rinsed
2 quarts water or more as needed
2 pounds lamb bones
4 thyme sprigs
4 parsley sprigs
1 bay leaf
3 garlic cloves, crushed
6 tablespoons olive oil
2 large yellow onions, chopped
1 1/2 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 tablespoons red hot chile, seeded and deveined
1 1/4 teaspoons dried marjoram, crumbled
3/4 teaspoon fresh ground white pepper
3/4 teaspoon fresh ground black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon allspice
2 pounds Italian plum tomatoes, coarsely chopped
1 1/4 cups light Zinfandel wine
salt as needed

For beans: Soak beans overnight in 2 quarts water. In a large saucepan, bring beans to a boil. Add lamb bones, thyme, parsley, bay leaf 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.

For chili: Heat 3 tablespoons 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 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 using 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 seasonings. 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. 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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