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Рецепт Chili With Lamb And Black Beans
by Global Cookbook

Chili With Lamb And Black Beans
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  Порций: 8

Ингредиенты

  • 1 3/4 c. Black beans, sorted rinsed
  • 2 quart Water, or possibly more as needed
  • 2 lb Lamb bones
  • 4 x Thyme sprigs
  • 4 x Parsley sprigs
  • 1 x Bay leaf
  • 3 x Garlic clove, crushed
  • 6 tsp Extra virgin olive oil
  • 2 x Onions, lg yel, minced
  • 1 1/2 lb Lamb shoulder, grnd
  • 2 tsp Chili pwdr
  • 1 x Salt as needed
  • 2 tsp Ginger, fresh chopped
  • 2 tsp Thyme, fresh chopped or possibly
  • 2 tsp Thyme, dry crumbled
  • 1 tsp Jalapeno, seeded, deveined
  • 1 1/4 tsp Marjoram, dry, crumbled
  • 3/4 tsp White pepper, fresh grnd
  • 3/4 tsp Black pepper, fresh grnd
  • 3/4 tsp Pepper, cayenne
  • 3/4 tsp Allspice
  • 2 lb Italian tomatoes, minced
  • 1 1/4 c. Wine, light zinfandel

Инструкции

  1. FOR BEANS: Soak Beans overnight in 2 quart. Water. In a large saucepan, bring Beans to a bOil. Add in lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer until Beans are tender but not mushy. Skim occasionally and add in more Water if necessary to keep Beans submerged. 2 hours. FOR CHILI: Heat 3 Tablespoons Oil in large heavy saucepan over moderate heat. Add in Onions and cook till soft, about 10 min. Add in 2 cloves garlic, chopped, and stir about 3 min.
  2. Transfer Onion and garlic mix to a plate, using a slotted spoon.
  3. Add in remaining Oil to pan. Increase heat to med. high. Add in lamb and cook till no longer pink, breaking up with spoon, about 6 minutes.
  4. Return Onion mix to pan; add in Chili pwdr, Ginger, thyme, red Chili, marjoram, Peppers and allspice. Stir 5 min. Add in Tomatoes ( and half of their liquid, if canned). Bring to a bOil then reduce heat and simmer for another 5 min. Add in 3/4 c of Zinfandel.
  5. Simmer, skimming occasionally, for 30 min. Drain Beans and reserve the cooking liquid. Throw away the bones and garni. Add in Beans and remaining Zinfandel to Chili mix. Salt and season as necessary. Simmer 30 min, adding bean cooking liquid as needed to keep Chili moist (or possibly soupy, as you like it). This Chili is best made ahead and allowed to season in the refrigerator for 24 hrs. Reheat before serving.