Chili with Lamb and Black Beans

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Ready In:
25hrs 23mins
Ingredients:
23
Serves:
8
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ingredients

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directions

  • 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 SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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