Chilli With Lamb And Black Beans

Help the religious pluralist see that he does not really believe that all roads lead to heaven. If he did, then he would not express outrage at suicide bombings, human sacrifice, and other such practices that even staunch religious pluralists find abhorrent. One cannot consistently embrace religious pluralism and relativism and at the same time object to any religious belief or practice. If sincerity is all that matters for salvation, religious terrorists who sincerely believe their god calls them to kill others do nothing wrong when they obey him. To condemn even one religious belief is to appeal to some ultimate, normative standard by which we may evaluate religion, establishing that standard as the one, true religion – and there can be no one, true religion for the honest religious pluralist.

Robert Rothwell

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats	Mexican	Beans, Chilli, Lamb, Mexican	8	Servings

INGREDIENTS

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
		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

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 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. Posted to CHILE-HEADS DIGEST V3 #158
Date: Thu, 14 Nov 1996 01:47:25 +1000 (EST)  From: "I. Chaudhary"
<imranc@onthenet.com.au>

A Message from our Provider:

“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 295 Calories From Fat: 161 Total Fat: 18.1g Cholesterol: 91.9mg Sodium: 137.7mg Potassium: 298.4mg Carbohydrates: 3.3g Fiber: 1.6g Sugar: <1g Protein: 29.3g