Lamb and Black Bean Chili

Chili with Lamb and Black Beans Recipe

🕒 Total Time: 25 hours 23 minutes

🍽️ Servings: 8

Ingredients:

Instructions:

For Beans:

1. Soak black beans overnight in 2 quarts of water.
2. In a large saucepan, bring soaked beans to a boil.
3. Add lamb bones, bouquet garni, and 1 crushed garlic clove.
4. Reduce heat and simmer until beans are tender but not mushy, approximately 2 hours.
5. Skim occasionally and add more water if necessary to keep beans submerged.

For Chili:

1. Heat 3 tablespoons of olive oil in a large heavy saucepan over moderate heat.
2. Add onions and cook until soft, about 10 minutes.
3. Stir in 2 cloves of minced garlic and cook for about 3 minutes.
4. Transfer the onion and garlic mixture to a plate using a slotted spoon.
5. Add the remaining olive oil to the pan and increase the heat to medium-high.
6. Add lamb and cook until no longer pink, breaking it up with a spoon, approximately 6 minutes.
7. Return the onion mixture to the pan and add chili powder, ginger, thyme, red chili, marjoram, peppers, and allspice.
8. Stir for 5 minutes.
9. Add Italian tomatoes (and half of their liquid if canned) and bring to a boil.
10. Reduce heat and simmer for another 5 minutes.
11. Pour in 3/4 cup of wine and simmer, skimming occasionally, for 30 minutes.
12. Drain the soaked beans and reserve the cooking liquid.
13. Discard the lamb bones and bouquet garni.
14. Add beans and the remaining wine to the chili mixture.
15. Season with salt and any additional seasoning as necessary.
16. Simmer for 30 minutes, adding bean cooking liquid as needed to keep the chili moist or soupy, as desired.
17. For optimal flavor, refrigerate the chili for 24 hours before serving.
18. Reheat before serving.

This hearty chili with tender lamb and flavorful black beans is perfect for a cozy weeknight dinner or for sharing with friends and family during gatherings. Enjoy the rich and comforting flavors that develop beautifully with each simmer! 🌶️🍖