Savvybearcat.com

Save to favorite Discuss Chili With Lamb & Black Beans recipe

Write a comment Print Chili With Lamb & Black Beans recipe

Print this recipe Email Chili With Lamb & Black Beans recipe to friend

Email this recipe

Chili With Lamb & Black Beans

Category: Soups

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

1 3/4 cup Black beans, sorted and rins
2 qt Water, or more as needed
2 lb Lamb bones
4 each Thyme sprigs
4 each Parsley sprigs
1 each Bay leaf
3 each Garlic clove, crushed
6 tbsp Olive oil
2 each Large yellow onions, chopped
1 1/2 lb Lamb shoulder, ground
2 tbsp Chili powder
2 tbsp Fresh minced ginger
2 tbsp Fresh Thyme, minced OR
2 tsp Dried Thyme, crumbled
1 tbsp Red hot chilie, seeded and d
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, coars
1 1/4 cup Light Zinfandel wine
1 each Salt as needed

Instructions:

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.