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 crushedgarlic clove. Reduce heat and simmer till Beans are tender but notmushy. Skim occasionally and add more Water if necessary to keepBeans submerged. 2 hrs. FOR CHILI: Heat 3 Tbsp Oil in large heavysaucepan over moderate heat. Add Onions and cook until soft, about 10minutes. 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 andcook until no longer pink, breaking up with spoon, about 6 min.

Return Onion mixture to pan; add Chili powder, Ginger, thyme, redChili, marjoram, Peppers and allspice. Stir 5 minutes. Add Tomatoes (and half of their liquid, if canned). Bring to a bOil then reduceheat and simmer for another 5 minutes. Add 3/4 cup of Zinfandel.

Simmer, skimming occasionally, for 30 minutes. Drain Beans andreserve the cooking liquid. Discard the bones and garni. Add Beansand remaining Zinfandel to Chili mixture. Salt and season asnecessary. Simmer 30 minutes, adding bean cooking liquid as needed tokeep Chili moist (or soupy, as you like it). This Chili is best madeahead and allowed to season in the refrigerator for 24 hours. Reheatbefore serving.

Servings:
Source:
Submitted by: Recipe Group Member
Date:

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