Chili with lamb and black beans
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Chili with lamb and black beans
  Chili    Lamb    Beans  
Last updated 6/12/2012 1:14:36 AM. Recipe ID 43571. Report a problem with this recipe.
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      Title: Chili with lamb and black beans
 Categories: Chili
      Yield: 8 Servings
 
  1 3/4 c  Black beans, sorted and rins
      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    Large yellow onions, chopped
  1 1/2 lb Lamb shoulder, ground
      2 tb Chili powder
      2 tb Fresh minced ginger
      2 tb Fresh Thyme, minced  OR
      2 ts Dried Thyme, crumbled
      1 tb Red hot chilie, seeded and d
  1 1/4 ts Dried Marjoram, crumbled
    3/4 ts Fresh ground white pepper
    3/4 ts Fresh ground black pepper
    3/4 ts Cayenne pepper
    3/4 ts Allspice
      2 lb Italian plum tomatoes, coars
  1 1/4 c  Light Zinfandel wine
           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 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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Recipe ID 43571 (Apr 03, 2005)

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