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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR BEANS: Soak Beans overnight in 2 qt. water. | 2. In a large saucepan, bring Beans to a bOil. | 3. Add lamb bones and bouquet garni and 1 crushed garlic clove. | 4. Reduce heat and simmer till Beans are tender but not mushy. | 5. Skim occasionally and add more water if necessary to keep Beans submerged 2 hrs. | 6. FOR CHILI: Heat 3 T. Oil in large heavy saucepan over moderate heat. | 7. Add Onions and cook until soft, about 10 minutes. | 8. Add 2 cloves garlic, minced, and stir about 3 minutes. | 9. Transfer Onion and garlic mixture to a plate, using a slotted spoon. | 10. Add remaining Oil to pan. | 11. Increase heat to med. high. | 12. Add lamb and cook until no longer pink, breaking up with spoon, about 6 min. | 13. Return Onion mixture to pan; add Chili powder, Ginger, thyme, red Chili, marjoram, Peppers and allspice. | 14. Stir 5 minutes. | 15. Add Tomatoes ( and half of their liquid, if canned). | 16. Bring to a boil then reduce heat and simmer for another 5 minutes. | 17. Add 3/4 c of Zinfandel. | 18. Simmer, skimming occasionally, for 30 minutes. | 19. Drain Beans and reserve the cooking liquid. | 20. Discard the bones and garni. | 21. Add Beans and remaining Zinfandel to Chili mixture. | 22. Salt and season as necessary. | 23. Simmer 30 minutes, adding bean cooking liquid as needed to keep Chili moist (or soupy, as you like it). | 24. This Chili is best made ahead and allowed to season in the refrigerator for 24 hours. | 25. Reheat before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1 3/4	cups	sorted rinsed	1157.695	211.7122	73.332	4.8209
ginger	2	tablespoons	minced	9.6	2.1324	0.2184	0.09
water	2	quarts		-	-	-	-
thyme	2	tablespoons	minced	1.6159999999999999	0.3912	0.08900000000000001	0.0269
lamb	2		bone	2422.224	0.0	153.1354	195.8645
thyme	2	teaspoons	crumbled	1.6159999999999999	0.3912	0.08900000000000001	0.0269
thyme	4	sprigs		1.6159999999999999	0.3912	0.08900000000000001	0.0269
jalapeno	1	tablespoon	seeded deveined	1.6312	0.3656	0.0512	0.0208
parsley sprig	4			-	-	-	-
marjoram	1 1/4	1/4	dried crumbled	2.0325	0.4542	0.095	0.0528
bay leaf	1			-	-	-	-
white pepper	3/4	teaspoon	ground	5.327999999999999	1.235	0.1872	0.0382
garlic	3	cloves	crushed	13.41	2.9754	0.5724	0.045
black pepper	3/4	teaspoon	ground	4.3298	1.1031	0.1792	0.0562
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
pepper	3/4	teaspoon		4.3298	1.1031	0.1792	0.0562
onion	2		chopped	120.0	28.02	3.3	0.3
allspice	3/4	teaspoon		3.7478	1.0277	0.0868	0.1238
lamb shoulder	1 1/2		ground	1796.256	0.0	112.8103	145.9458
italian tomato	2	lbs	chopped	653.1738	94.3473	14.515	21.7725
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
wine	1 1/4	cups		56.7625	0.8066	0.1195	0.0
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.