Recipe - Chili With Kidney Beans

1 Three fourths cup Black beans, sorted and rins
2 qt Water, or more as needed
2 pound Lamb bones
4 Thyme sprigs
4 Parsley sprigs
1 Bay leaf
3 Garlic clove, crushed
6 tablespoon Olive oil
2 Large yellow onions, chopped
1 One half pound Lamb shoulder, ground
2 tablespoon Chili powder
2 tablespoon Fresh minced ginger
2 tablespoon Fresh Thyme, minced OR
2 teaspoon Dried Thyme, crumbled
1 tablespoon Red hot chilie, seeded and d
1 One fourth teaspoon Dried Marjoram, crumbled
Three fourths teaspoon Fresh ground white pepper
Three fourths teaspoon Fresh ground black pepper
Three fourths teaspoon Cayenne pepper
Three fourths teaspoon Allspice
2 pound Italian plum tomatoes, coars
1 One fourth cup Light Zinfandel wine
Salt as needed

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 Three fourths 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini