Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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