Lamb Chili with Black Beans
1 3/4 cups black beans, sorted and rinsed
2 quarts water, more as needed
2 pounds lamb bones
4 thyme sprigs
4 parsley sprigs
1 bay leaf
3 garlic cloves, crushed
6 tablespoons olive oil
2 large yellow onions, chopped
1 1/2 pounds lamb shoulder, ground
2 tablespoons chili powder
1 1/2 tablespoons fresh minced ginger
1 1/2 tablespoons fresh thyme, minced
1 tablespoon red hot chili, seeded and seeds removed
1 1/4 teaspoons dried marjoram, crumbled
3/4 teaspoon ground white pepper
3/4 teaspoon ground black pepper
3/4 teaspoon cayenne pepper
3/4 teaspoon allspice
2 pounds Italian plum tomatoes, chopped
1 1/4 cups light Zinfandel wine
Salt to taste
Beans
Soak beans overnight in 2 quarts water. In a large saucepan, bring beans to a boil. Add lamb bones and 1 crushed garlic clove. Reduce heat and simmer until beans tender but not mushy. Skim occasionally and add more water if necessary to keep beans covered for two hours.
Chili
Heat 3 tablespoons of 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. Put onion and garlic
mixture on a plate, using a slotted spoon. Add remaining oil to pan and increase heat to medium high. Add lamb, cooking until no longer pink,
breaking up with spoon, about 6 minutes.
Return onion mixture to pan, adding chili powder, ginger, thyme, red chili, marjoram, peppers, and allspice. Stir 5 minutes and then add tomatoes (if canned, 1/2 of the liquid as well). Bring to a boil and then reduce heat and simmer for another 5 minutes. Add 3/4 cup of wine, simmering and skimming occasionally, for 30 minutes.
Drain beans and reserve the cooking liquid. Discard the bones. Add beans and remaining wine. Salt and season as necessary and then simmer 30 minutes, adding bean-cooking liquid
as needed to keep chili moist.