Chili With Lamb And Black Beans

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Servings: 8 Difficulty: Advanced
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Slow-simmered Mexican-style chili with ground lamb, black beans, and aromatic spices
Chili With Lamb and Black Beans recipe image
Chili With Lamb and Black Beans recipe image
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Chili With Lamb And Black Beans

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 459

Description

This hearty Mexican-style chili combines ground lamb shoulder with black beans, Italian tomatoes, and a complex blend of spices including cumin, chili powder, and allspice. The dish is enriched with lamb bones and Zinfandel wine for depth of flavor. Best made ahead and refrigerated for 24 hours to allow the flavors to meld, this satisfying main course serves eight and is perfect for weeknight dinners or family gatherings.

Ingredients

Directions

  1. FOR BEANS: Soak beans overnight in 2 quarts water.
  2. In a large saucepan, bring beans to a boil.
  3. Add lamb bones, bouquet garni (thyme sprigs, parsley sprigs, bay leaf), and 1 crushed garlic clove.
  4. Reduce heat and simmer until beans are tender but not mushy, about 2 to 3 hours. Skim occasionally and add more water if necessary to keep beans submerged.
  5. FOR CHILI: Heat 3 tablespoons oil in a large heavy saucepan over moderate heat.
  6. Add onions and cook until soft, about 10 minutes.
  7. Add 2 cloves garlic, minced, and stir about 3 minutes.
  8. Transfer onion and garlic mixture to a plate, using a slotted spoon.
  9. Add remaining oil to pan.
  10. Increase heat to medium-high.
  11. Add lamb and cook until no longer pink, breaking up with spoon, about 6 minutes.
  12. Return onion mixture to pan; add chili powder, ginger, thyme, jalapeño, marjoram, white pepper, black pepper, cayenne pepper, and allspice.
  13. Stir for 5 minutes.
  14. Add tomatoes (and half of their liquid, if canned).
  15. Bring to a boil then reduce heat and simmer for another 5 minutes.
  16. Add 3/4 cup of Zinfandel.
  17. Simmer, skimming occasionally, for 30 minutes.
  18. Drain beans and reserve the cooking liquid.
  19. Discard the bones and garni.
  20. Add beans and remaining Zinfandel to chili mixture.
  21. Salt and season as necessary.
  22. Simmer 30 minutes, adding bean cooking liquid as needed to keep chili moist (or soupy, as you like it).
  23. This chili is best made ahead and allowed to season in the refrigerator for 24 hours.
  24. Reheat before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 459kcal
% Daily Value *
Total Fat 27.9g43%
Saturated Fat 10.0g50%
Cholesterol 96.3mg33%
Sodium 2450.2mg103%
Total Carbohydrate 25.2g9%
Dietary Fiber 8.7g35%
Sugars 1.0g
Protein 30.6g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili, lamb, black beans, mexican, spicy, hearty, slow-cooked, zinfandel, ground lamb, tomatoes, chili powder, allspice, ginger, thyme, marjoram, jalapeno, garlic, onions, olive oil, weeknight dinner
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