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CHILI WITH LAMB AND BLACK BEANS

Category:    Spicy, Main dishes
Yield:8 servings
 
  1 3/4 c  Black beans, sorted rinsed          2 T  Ginger, fresh minced
      2 qt Water, or more as needed            2 T  Thyme, fresh minced  or
      2 lb Lamb bones                          2 t  Thyme, dried crumbled
      4 ea Thyme sprigs                        1 T  Jalapeno, seeded, deveined
      4 ea Parsley sprigs                  1 1/4 t  Marjoram, dried, crumbled
      1 ea Bay leaf                          3/4 t  White pepper, fresh ground
      3 ea Garlic clove, crushed             3/4 t  Black pepper, fresh ground
      6 T  Olive oil                         3/4 t  Pepper, cayenne
      2 ea Onions, lg yel, chopped           3/4 t  Allspice
  1 1/2 lb Lamb shoulder, ground               2 lb Italian tomatoes, chopped
      2 T  Chili powder                    1 1/4 c  Wine, light zinfandel
      1 x  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
  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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