1 3/4 C    Black beans, sorted and rinsed

2  Qt      Water, or more as needed

2  lb.     Lamb bones

4          Thyme sprigs    |

4          parsley sprigs  |  bouquet garni

1          Bay leaf        |

3          Garlic clove, crushed

6  T.      Olive oil

2          large yellow onions, chopped

1 1/2 lb   Lamb shoulder, ground

2  T.      chili powder

2  T.      fresh minced ginger

2  T.      fresh Thyme, minced  OR

2 tsp      Dried Thyme, crumbled

1  T.      red hot chilie, seeded and deveined (Jalapeno)

1 1/4 tsp  Dried Marjoram, crumbled

3/4 tsp    fresh ground white pepper

3/4 tsp    fresh ground black pepper

3/4 tsp    cayenne pepper

3/4 tsp    allspice

2  lb      Italian plum tomatoes, coarsely chopped

1 1/4 C.   light Zinfandel wine

           salt as needed

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 Cup 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 necessary.  Simmer 30 minutes, adding bean cooking liquid

as needed to keep chili moist (or soupy, as you like it).  This chili

is best made ahead and allowed to season in the refrigerator for 24

hours.  Reheat before serving.

Serves 8.

KEYWORDS:  spicy, main dish,