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Chilli with Lamb and Black Beans

1 3/4 c Black beans, sorted rinsed
2 qt Water, or more as needed
2 lb Lamb bones
4 Thyme sprigs
4 Parsley sprigs
1 Bay leaf
3 Garlic clove, crushed
6 tb Olive oil
2 Onions, lg yel, chopped
1 1/2 lb Lamb shoulder, ground
2 tb Chili powder
Salt as needed
2 tb Ginger, fresh minced
2 tb Thyme, fresh minced or 2 ts Thyme, dried crumbled
1 tb Jalapeno, seeded, deveined
1 1/4 ts Marjoram, dried, crumbled
3/4 ts White pepper, fresh ground
3/4 ts Black pepper, fresh ground
3/4 ts Pepper, cayenne
3/4 ts Allspice
2 lb Italian tomatoes, chopped
1 1/4 c Wine, light zinfandel

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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