Chili With Lamb And Black Beans

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.

Cooking Method: Boiling, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 459

Dietary: Gluten-free

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

1 3/4 cups Black beans, sorted, rinsed
2 tablespoons Ginger, fresh, minced
2 quarts Water, or more as needed
2 tablespoons Thyme, fresh, minced
2 lbs Lamb bones
2 teaspoons Thyme, dried, crumbled
4 sprigs Thyme
1 tablespoon Jalapeño, seeded, deveined, chopped
4 sprigs Parsley
1 1/4 teaspoons Marjoram, dried, crumbled
1 leaf Bay leaf
3/4 teaspoons White pepper, fresh ground
3 cloves Garlic, crushed
3/4 teaspoons Black pepper, fresh ground
6 tablespoons Olive oil
3/4 teaspoons Cayenne pepper
2 large Yellow onions, chopped
3/4 teaspoons Allspice
1 1/2 lbs Lamb shoulder, ground
2 lbs Italian tomatoes, chopped
2 tablespoons Chili powder
1 1/4 cups Light Zinfandel wine
1 pinch Salt, as needed

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

Read it online: https://www.chefs-mate.com/recipe/chili-with-lamb-and-black-beans/