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