Chili With Lamb And Black Beans

      Yield: 8 Servings

  1 3/4 c  black beans,sorted rinsed

      2 qt water,or more as needed

      2 lb lamb bones

      4    thyme sprigs

      4    parsley sprigs

      1    bay leaf

      3    garlic clove,crushed

      6 T  olive oil

      2    onions,lg yel, chopped

  1 1/2 lb lamb shoulder,ground

      2 T  chili powder

      1    salt as needed

      2 T  ginger,fresh minced

      2 T  thyme,fresh minced  or

      2 t  thyme,dried crumbled

      1 T  jalapeno,seeded, deveined

  1 1/4 t  marjoram,dried, crumbled

    3/4 t  white pepper,fresh ground

    3/4 t  black pepper,fresh ground

    3/4 t  pepper,cayenne

    3/4 t  allspice

      2 lb italian tomatoes,chopped

  1 1/4 c  wine,light zinfandel

FOR BEANS:  Soak Beans overnight in 2 qt. Water.  In a large

saucepan, bring Beans to a bOil.  Add lamb bones and bouquet garni and 1 crushed garlic clove.  Reduce heat and simmer till Beans are tender but not mushy. Skim occasionally and add more Water if necessary to keep

Beans submerged. 2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy

saucepan over moderate heat. Add Onions and cook until soft, about 10

minutes. Add 2 cloves garlic, minced, and stir about 3 minutes.

Transfer Onion and garlic mixture to a plate, using a slotted spoon.

Add remaining Oil to pan. Increase heat to med.  high.  Add lamb and

cook until no longer pink, breaking up with spoon, about 6 min.

Return Onion mixture to pan; add Chili powder, Ginger, thyme, red

Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add Tomatoes (

and half of their liquid, if canned). Bring to a bOil then reduce

heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel.

Simmer, skimming occasionally, for 30 minutes. Drain Beans and

reserve the cooking liquid.  Discard the bones and garni. Add Beans

and remaining Zinfandel to Chili mixture.  Salt and season as