*  Exported from  MasterCook  *
 
                      Chili with Lamb and Black Beans
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Main Dish                        Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  cups          Black beans -- sorted rinsed
    2      quarts        Water -- or more as needed
    2      pounds        Lamb bones
    4                    Thyme sprigs
    4                    Parsley sprigs
    1                    Bay leaf
    3                    Garlic clove -- crushed
    6      tablespoons   Olive oil
    2                    Onions, lg yel -- chopped
    1 1/2  pounds        Lamb shoulder -- ground
    2      tablespoons   Chili powder
                         Salt as needed
    2      tablespoons   Ginger -- fresh minced
    2      tablespoons   Thyme -- fresh minced  or
    2      teaspoons     Thyme -- dried crumbled
    1      tablespoon    Jalapeno, seeded -- deveined
    1 1/4  teaspoons     Marjoram, dried -- crumbled
      3/4  teaspoon      White pepper -- fresh ground
      3/4  teaspoon      Black pepper -- fresh ground
      3/4  teaspoon      Pepper -- cayenne
      3/4  teaspoon      Allspice
    2      pounds        Italian tomatoes -- chopped
    1 1/4  cups          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 3/4 c 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.
 
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