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Chili with Lamb & Black Beans

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Recipe

 

Yield

8 servings

Prep

8 hrs

Cook

120 min

Ready

10 hrs
Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ¾ cups black beans
sorted and rinsed
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2 quarts water
or more as needed
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2 pounds lamb bones
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4 each thyme sprigs
*
4 each parsley sprigs
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1 each bay leaves
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3 each garlic cloves
crushed
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6 tablespoons olive oil
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2 large onions
yellow, chopped
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1 ½ pounds lamb shoulder
ground
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2 tablespoons chili powder
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2 tablespoons ginger
fresh, minced
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2 tablespoons thyme
fresh, minced
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2 teaspoons thyme
dried, crumbled
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1 tablespoon hot chili peppers
red, seeded and diced
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1 ¼ teaspoons marjoram
crumbled
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¾ teaspoon white pepper
freshly ground
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¾ teaspoon black pepper
freshly ground
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¾ teaspoon cayenne pepper
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¾ teaspoon allspice
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2 pounds italian plum (roma) tomatoes
coarsely chopped
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1 ¼ cups zinfandel, white
light
*
1 x salt
as needed
* Camera

Ingredients

Amount Measure Ingredient Features
414 ml black beans
sorted and rinsed
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2 quarts water
or more as needed
* Camera
907.2 g lamb bones
* Camera
4 each thyme sprigs
*
4 each parsley sprigs
* Camera
1 each bay leaves
* Camera
3 each garlic cloves
crushed
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9E+1 ml olive oil
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2 large onions
yellow, chopped
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680.4 g lamb shoulder
ground
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3E+1 ml chili powder
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3E+1 ml ginger
fresh, minced
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3E+1 ml thyme
fresh, minced
* Camera
1E+1 ml thyme
dried, crumbled
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15 ml hot chili peppers
red, seeded and diced
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6.3 ml marjoram
crumbled
* Camera
3.8 ml white pepper
freshly ground
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3.8 ml black pepper
freshly ground
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3.8 ml cayenne pepper
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3.8 ml allspice
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907.2 g italian plum (roma) tomatoes
coarsely chopped
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296 ml zinfandel, white
light
*
1 x salt
as needed
* Camera

Directions

FOR BEANS: Soak beans overnight in 2 quarts 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.

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 canned).

Bring to a boil then reduce heat and simmer for another 5 minutes.

Add ¾ 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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 32251% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 103mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 24%
Sugars g
Protein 43g
Vitamin A 30% Vitamin C 34%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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