Whenever God pardons sin, He subdues it. Micah 7:19. Then is the condemning power of sin taken away, when the commanding power of it is taken away. If a malefactor be in prison, how shall he know that his prince hath pardoned him? If a jailer come and knock off his chains and fetters, and lets him out of prison, then he may know he is pardoned; so, how shall we know God hath pardoned us? If the fetters of sin be broken off, and we walk at liberty in the ways of God, this is a blessed sign we are pardoned.

Thomas Watson

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Italian	Chili	8	Servings

INGREDIENTS

1 3/4	c	Black beans, sorted and rins
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	tb	Olive oil
2		Large yellow onions, chopped
1 1/2	lb	Lamb shoulder, ground
2	tb	Chili powder
2	tb	Fresh minced ginger
2	tb	Fresh Thyme, minced OR
2	ts	Dried Thyme, crumbled
1	tb	Red hot chilie, seeded and d
1 1/4	ts	Dried Marjoram, crumbled
3/4	ts	Fresh ground white pepper
3/4	ts	Fresh ground black pepper
3/4	ts	Cayenne pepper
3/4	ts	Allspice
2	lb	Italian plum tomatoes, coars
1 1/4	c	Light Zinfandel wine
		Salt as needed

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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