Chilli with lamb and black beans
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Chilli with lamb and black beans
  Lamb    Beans    Mexican  
Last updated 6/12/2012 1:14:43 AM. Recipe ID 43766. Report a problem with this recipe.
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      Title: Chilli with lamb and black beans
 Categories: Lamb, Mexican, Beans, Chilli
      Yield: 8 Servings
 
  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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Recipe ID 43766 (Apr 03, 2005)

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