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| Chili With Lamb And Black Beans Recipe |
Category: Other / Chili
Rating:
N/A
Servings: 8
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Ingredients
1 3/4 cup black beans, sorted and rins
2 quart water, or more as needed
2 lb lamb bones
4 thyme sprigs
4 parsley sprigs
1 bay leaf
3 garlic clove, crushed
6 tablespoon olive oil
2 large yellow onions, chopped
1 1/2 lb lamb shoulder, ground
2 tablespoon chili powder
2 tablespoon fresh minced ginger
2 tablespoon fresh thyme, minced or
2 teaspoon dried thyme, crumbled
1 tablespoon red hot chilie, seeded and d
1 1/4 teaspoon dried marjoram, crumbled
3/4 teaspoon fresh ground white pepper
3/4 teaspoon fresh ground black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon allspice
2 lb italian plum tomatoes, coars
1 1/4 cup light zinfandel wine
1 salt as needed
Cooking Directions:
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 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.
chili
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