Categories: Lamb, Mexican, Beans, Chili 
      Yield: 8 servings 
  
  1 3/4 c  Black beans, sorted rinsed          2 tb Ginger, fresh minced 
      2 qt Water, or more as needed            2 tb Thyme, fresh minced  or 
      2 lb Lamb bones                          2 ts Thyme, dried crumbled 
      4 ea Thyme sprigs                        1 tb Jalapeno, seeded, deveined 
      4 ea Parsley sprigs                  1 1/4 ts Marjoram, dried, crumbled 
      1 ea Bay leaf                          3/4 ts White pepper, fresh ground 
      3 ea Garlic clove, crushed             3/4 ts Black pepper, fresh ground 
      6 tb Olive oil                         3/4 ts Pepper, cayenne 
      2 ea Onions, lg yel, chopped           3/4 ts Allspice 
  1 1/2 lb Lamb shoulder, ground               2 lb Italian tomatoes, chopped 
      2 tb Chili powder                    1 1/4 c  Wine, light zinfandel 
      1 x  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 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 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.