Recipe - Chilli With Lamb And Black Beans

1 Three fourths cup Black beans, sorted rinsed
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 Onions, lg yel, chopped
1 One half pound Lamb shoulder, ground
2 tablespoon Chili powder
Salt as needed
2 tablespoon Ginger, fresh minced
2 tablespoon Thyme, fresh minced or
2 teaspoon Thyme, dried crumbled
1 tablespoon Jalapeno, seeded, deveined
1 One fourth teaspoon Marjoram, dried, crumbled
Three fourths teaspoon White pepper, fresh ground
Three fourths teaspoon Black pepper, fresh ground
Three fourths teaspoon Pepper, cayenne
Three fourths teaspoon Allspice
2 pound Italian tomatoes, chopped
1 One fourth cup 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 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.
Posted to CHILEHEADS DIGEST V3 #158

Date: Thu, 14 Nov 1996 01:47:25 +1000 (EST)

From: "I. Chaudhary" imranc@onthenet.com.au