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Name: Chili with Lamb and Black Beans
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 tb Red hot chilie, seeded and d; 1 1/4 ts Dried Marjoram, crumbled; 4 Thyme sprigs; 1 1/2 lb Lamb shoulder, ground; 2 lb Italian plum tomatoes, coars; 2 ts Dried Thyme, crumbled; 3 Garlic clove, crushed; 3/4 ts Fresh ground black pepper; Salt as needed; 3/4 ts Fresh ground white pepper; 2 lb Lamb bones; 1 1/4 c Light Zinfandel wine; 2 tb Fresh minced ginger; 2 tb Fresh Thyme, minced OR; 3/4 ts Cayenne pepper; 6 tb olive oil; 2 Large yellow onions, chopped; 2 tb Chili powder; 3/4 ts Allspice; 2 qt Water, or more as needed; 1 3/4 c Black beans, sorted and rins; 4 Parsley sprigs; 1 Bay leaf

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INGREDIENTS

1 tb Red hot chilie, seeded and d
1 1/4 ts Dried Marjoram, crumbled
4 Thyme sprigs
1 1/2 lb Lamb shoulder, ground
2 lb Italian plum tomatoes, coars
2 ts Dried Thyme, crumbled
3 Garlic clove, crushed
3/4 ts Fresh ground black pepper
Salt as needed
3/4 ts Fresh ground white pepper
2 lb Lamb bones
1 1/4 c Light Zinfandel wine
2 tb Fresh minced ginger
2 tb Fresh Thyme, minced OR
3/4 ts Cayenne pepper
6 tb olive oil
2 Large yellow onions, chopped
2 tb Chili powder
3/4 ts Allspice
2 qt Water, or more as needed
1 3/4 c Black beans, sorted and rins
4 Parsley sprigs
1 Bay leaf

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.

NOTES

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Chili with Lamb and Black Beans

1 tb Red hot chilie, seeded and d
1 1/4 ts Dried Marjoram, crumbled
4 Thyme sprigs
1 1/2 lb Lamb shoulder, ground
2 lb Italian plum tomatoes, coars
2 ts Dried Thyme, crumbled
3 Garlic clove, crushed
3/4 ts Fresh ground black pepper
 Salt as needed
3/4 ts Fresh ground white pepper
2 lb Lamb bones
1 1/4 c Light Zinfandel wine
2 tb Fresh minced ginger
2 tb Fresh Thyme, minced  OR
3/4 ts Cayenne pepper
6 tb olive oil
2 Large yellow onions, chopped
2 tb Chili powder
3/4 ts Allspice
2 qt Water, or more as needed
1 3/4 c Black beans, sorted and rins
4 Parsley sprigs
1 Bay leaf

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.

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Nutrition

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Serving Size: 1 Serving (319g)
Recipe Makes: 8 Servings

Calories: 271
Calories from Fat: 204 (75%)

Amt Per Serving		% DV

	Total Fat 22.6g	30 %
	Saturated Fat 9g	45 %
	Monounsaturated Fat 10g
	Polyunsanturated Fat 2g
Cholesterol 61.3mg		19 %
Sodium 89.3mg		3 %
Potassium 245.1mg		6 %
Total Carbohydrate 2.3g		1 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 1.2g
Protein 14.4g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 271

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