Chili with Lamb & Black Beans
Yield
8 servingsPrep
8 hrsCook
120 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | cups |
black beans
sorted and rinsed |
|
| 2 | quarts |
water
or more as needed |
*
|
| 2 | pounds |
lamb bones
|
*
|
| 4 | each |
thyme sprigs
|
* |
| 4 | each |
parsley sprigs
|
*
|
| 1 | each |
bay leaves
|
*
|
| 3 | each |
garlic cloves
crushed |
|
| 6 | tablespoons |
olive oil
|
|
| 2 | large |
onions
yellow, chopped |
|
| 1 ½ | pounds |
lamb shoulder
ground |
|
| 2 | tablespoons |
chili powder
|
|
| 2 | tablespoons |
ginger
fresh, minced |
|
| 2 | tablespoons |
thyme
fresh, minced |
*
|
| 2 | teaspoons |
thyme
dried, crumbled |
*
|
| 1 | tablespoon |
hot chili peppers
red, seeded and diced |
|
| 1 ¼ | teaspoons |
marjoram
crumbled |
*
|
| ¾ | teaspoon |
white pepper
freshly ground |
|
| ¾ | teaspoon |
black pepper
freshly ground |
|
| ¾ | teaspoon |
cayenne pepper
|
|
| ¾ | teaspoon |
allspice
|
|
| 2 | pounds |
italian plum (roma) tomatoes
coarsely chopped |
|
| 1 ¼ | cups |
zinfandel, white
light |
* |
| 1 | x |
salt
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
black beans
sorted and rinsed |
|
| 2 | quarts |
water
or more as needed |
*
|
| 907.2 | g |
lamb bones
|
*
|
| 4 | each |
thyme sprigs
|
* |
| 4 | each |
parsley sprigs
|
*
|
| 1 | each |
bay leaves
|
*
|
| 3 | each |
garlic cloves
crushed |
|
| 9E+1 | ml |
olive oil
|
|
| 2 | large |
onions
yellow, chopped |
|
| 680.4 | g |
lamb shoulder
ground |
|
| 3E+1 | ml |
chili powder
|
|
| 3E+1 | ml |
ginger
fresh, minced |
|
| 3E+1 | ml |
thyme
fresh, minced |
*
|
| 1E+1 | ml |
thyme
dried, crumbled |
*
|
| 15 | ml |
hot chili peppers
red, seeded and diced |
|
| 6.3 | ml |
marjoram
crumbled |
*
|
| 3.8 | ml |
white pepper
freshly ground |
|
| 3.8 | ml |
black pepper
freshly ground |
|
| 3.8 | ml |
cayenne pepper
|
|
| 3.8 | ml |
allspice
|
|
| 907.2 | g |
italian plum (roma) tomatoes
coarsely chopped |
|
| 296 | ml |
zinfandel, white
light |
* |
| 1 | x |
salt
as needed |
*
|
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.
