Chili with Lamb and Black Beans

Chili with Lamb and Black Beans Recipe:

Chili with Lamb and Black Beans

1 3/4 C    Black beans, sorted and rinsed
2 Qt      Water, or more as needed
2 lb.    Lamb bones
4          Thyme sprigs    |
4          parsley sprigs | bouquet garni
1          Bay leaf       |
3          Garlic clove, crushed
6 T.      Olive oil
2          large yellow onions, chopped
1 1/2 lb   Lamb shoulder, ground
2 T.      chili powder
2 T.      fresh minced ginger
2 T.      fresh Thyme, minced OR
2 tsp      Dried Thyme, crumbled
1 T.      red hot chilie, seeded & deveined (Jalapeno)
1 1/4 tsp Dried Marjoram, crumbled
3/4 tsp    fresh ground white pepper
3/4 tsp    fresh ground black pepper
3/4 tsp    cayenne pepper
3/4 tsp    allspice
2 lb      Italian plum tomatoes, coarsely chopped
1 1/4 C.   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 medium 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 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