Ingredients Jump to Instructions ↓

  1. 1 3/4 c Black beans, sorted and rins

  2. 2 qt Water, or more as needed

  3. 2 lb Lamb bones

  4. 4 ea Thyme sprigs

  5. 4 ea Parsley sprigs

  6. 1 ea Bay leaf

  7. 3 ea Garlic clove, crushed

  8. 6 T Olive oil

  9. 2 ea Large yellow onions, chopped

  10. 1 1/2 lb Lamb shoulder, ground

  11. 2 T Chili powder

  12. 2 T Fresh minced ginger

  13. 2 T Fresh Thyme, minced OR 2 t Dried Thyme, crumbled

  14. 1 T Red hot chilie, seeded and d

  15. 1 1/4 t Dried Marjoram, crumbled

  16. 3/4 t Fresh ground white pepper

  17. 3/4 t Fresh ground black pepper

  18. 3/4 t Cayenne pepper

  19. 3/4 t Allspice

  20. 2 lb Italian plum tomatoes, coars

  21. 1 1/4 c Light Zinfandel wine

  22. 1 x Salt as needed

  23. 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.

  24. 2 hrs. FOR CHILI: Heat

  25. 3 T. oil in large heavy saucepan over moderate heat. Add onions and cook until soft, about 10 minutes. Add

  26. 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

  27. 5 minutes. Add tomatoes ( and half of their liquid, if canned). Bring to a boil then reduce heat and simmer for another

  28. 5 minutes. Add

  29. 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. 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


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