Chili With Lamb And Black Beans Recipe
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Chili With Lamb And Black Beans Recipe
Chili With Lamb And Black Beans Ingredients:
1 3/4 cup 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 tbsp Olive oil
2 Onions, lg yel, chopped
1 1/2 lb Lamb shoulder, ground
2 tbsp Chili powder
1 Salt as needed
2 tbsp Ginger, fresh minced
2 tbsp Thyme, fresh minced or
2 tsp Thyme, dried crumbled
1 tbsp Jalapeno, seeded, deveined
1 1/4 tsp Marjoram, dried, crumbled
3/4 tsp White pepper, fresh ground
3/4 tsp Black pepper, fresh ground
3/4 tsp Pepper, cayenne
3/4 tsp Allspice
2 lb Italian tomatoes, chopped
1 1/4 cup Wine, light zinfandel
Chili With Lamb And Black Beans Preparation:
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.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1439 Calories; 162g Fat (99.6%
calories from fat); trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 32 1/2
Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
| “Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” | | Craig Claiborne |
| “Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.” | | Andre Simon (1877-1970) |
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