Chili With Lamb & Black Beans

This hearty lamb and black bean chili is a deeply satisfying dish that rewards patience with incredible depth of flavor. By simmering black beans with lamb bones, you infuse the legumes with a savory richness that canned beans simply cannot match. The ground lamb shoulder provides a gamey, robust backbone, balanced by bright acidity from light Zinfandel wine and fresh ginger. Warm spices like allspice, marjoram, and cayenne create a comforting aromatic profile, while fresh thyme and parsley add herbal notes. Ideally made a day ahead, the flavors meld beautifully overnight, making it perfect for cozy weeknight dinners, potlucks, or freezing for later. Its a rustic, home-style meal that feels luxurious yet approachable.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 985.5

Dietary: Gluten-free

Description

This hearty lamb and black bean chili is a deeply satisfying dish that rewards patience with incredible depth of flavor. By simmering black beans with lamb bones, you infuse the legumes with a savory richness that canned beans simply cannot match. The ground lamb shoulder provides a gamey, robust backbone, balanced by bright acidity from light Zinfandel wine and fresh ginger. Warm spices like allspice, marjoram, and cayenne create a comforting aromatic profile, while fresh thyme and parsley add herbal notes. Ideally made a day ahead, the flavors meld beautifully overnight, making it perfect for cozy weeknight dinners, potlucks, or freezing for later. Its a rustic, home-style meal that feels luxurious yet approachable.

Ingredients

1 3/4 cup Black beans, sorted and rinsed
2 quart Water, or more as needed
2 pound Lamb bones
4 ea Thyme sprigs
4 ea Parsley sprigs
1 ea Bay leaf
3 ea Garlic clove, crushed
6 tablespoon Olive oil
2 ea Large yellow onions, chopped
1 1/2 pound Lamb shoulder, ground
2 tablespoon Chili powder
2 tablespoon Fresh minced ginger
2 tablespoon Fresh Thyme, minced OR
2 teaspoon Dried Thyme, crumbled
1 tablespoon Red hot chili, seeded and diced
1 1/4 teaspoon Dried Marjoram, crumbled
3/4 teaspoon Fresh ground white pepper
3/4 teaspoon Fresh ground black pepper
3/4 teaspoon Cayenne pepper
3/4 teaspoon Allspice
2 pound Italian plum tomatoes, coarsely chopped
1 1/4 cup Light Zinfandel wine
1 Salt as needed

Directions

1
Rinse black beans and soak them in 2 quarts of cold water overnight.
2
Drain the beans and place them in a large saucepan with fresh water to cover by 2 inches.
3
Add lamb bones, thyme sprigs, parsley sprigs, bay leaf, and 1 crushed garlic clove to the beans.
4
Bring to a boil, then reduce heat to low and simmer gently until beans are tender but not mushy, about 1 to 1.5 hours.
5
Skim off any foam that rises to the top and add more water if needed to keep beans submerged.
6
Drain the beans, reserving the cooking liquid, and discard the bones and herb bouquet.
7
In a large heavy-bottomed pot, heat 3 tablespoons of olive oil over medium heat.
8
Add chopped onions and cook, stirring occasionally, until soft and translucent, about 10 minutes.
9
Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
10
Transfer the onion and garlic mixture to a plate using a slotted spoon and set aside.
11
Add the remaining 3 tablespoons of olive oil to the pot and increase heat to medium-high.
12
Add ground lamb shoulder and cook, breaking it up with a spoon, until browned and no longer pink, about 6-8 minutes.
13
Return the onion and garlic mixture to the pot.
14
Stir in chili powder, minced ginger, thyme, red chili, marjoram, white pepper, black pepper, cayenne, and allspice.
15
Cook the spice mixture for 5 minutes, stirring constantly to toast the spices and release their aromas.
16
Add the plum tomatoes (and their juices if canned) to the pot.
17
Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
18
Pour in 3/4 cup of Zinfandel wine and stir to deglaze the bottom of the pot.
19
Simmer gently for 30 minutes, skimming excess fat if necessary.
20
Add the cooked black beans and the remaining Zinfandel wine to the chili.
21
Season with salt and additional pepper to taste.
22
Simmer for another 30 minutes, adding reserved bean cooking liquid as needed to reach your desired consistency.
23
For best results, let the chili cool and refrigerate for 24 hours to allow flavors to meld.
24
Reheat gently on the stovetop before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 985.5kcal

% Daily Value *
Total Fat 56.1g87%
Saturated Fat 20.0g100%
Cholesterol 192.7mg65%
Sodium 490.1mg21%
Total Carbohydrate 59.8g20%
Dietary Fiber 19.7g79%
Sugars 7.0g
Protein 62.8g126%

* 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: lamb chili, black beans, slow cooked, hearty stew, spicy lamb, comfort food, ground lamb, zinfandel, ginger chili, allspice, marjoram, make ahead, freezer meal, protein rich, rustic dinner, bone broth, garlic, onion, thyme, cayenne

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