Chili with Lamb and Black Beans

• 1 3/4 cups black beans sorted and rinsed
• 2 quarts water or more as needed
• 2 pounds lamb bones
• 4 each thyme sprigs
• 4 each parsley sprigs
• 1 each bay leaves
• 3 each garlic cloves crushed
• 6 tablespoons olive oil
• 2 large onions yellow, chopped
• 1 1/2 pounds lamb shoulder ground
• 2 tablespoons chili powder
• 2 tablespoons ginger fresh, minced
• 2 tablespoons thyme fresh, minced
• 2 teaspoons thyme dried, crumbled
• 1 tablespoon hot chili peppers red, seeded and diced
• 1 1/4 teaspoons marjoram crumbled
• 3/4 teaspoon white pepper freshly ground
• 3/4 teaspoon black pepper freshly ground
• 3/4 teaspoon cayenne pepper
• 3/4 teaspoon allspice
• 2 pounds italian plum (roma) tomatoes coarsely chopped
• 1 1/4 cups zinfandel, white light
• 1 x salt as needed

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

black beans, water, lamb bones, thyme, parsley sprigs, bay leaves, garlic, olive oil, onions, lamb shoulder ground, chili powder, ginger fresh, thyme, thyme, hot chili peppers red, marjoram, white pepper, black pepper, cayenne pepper, allspice, italian plum, zinfandel, salt

Taken from recipeland.com/recipe/v/chili-lamb-black-beans-43302 (may not work)