Chili with lamb and black beans

Yield: 8 servings

Ingredients:

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

Instructions:

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.