Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4   cup          Black beans, sorted rinsed
   2       quart        Water, or more as needed
   2       pound        Lamb bones
   4       sprigs       Thyme sprigs
   4       sprigs       Parsley sprigs
   1                    Bay leaf
   3       clove        Garlic clove, crushed
   6       tablespoon   Olive oil
   2       large        Onions, yellow, chopped
   1 1/2   pound        Lamb shoulder, ground
   2       tablespoon   Chili powder
   1       dash         Salt as needed
   2       tablespoon   Ginger, fresh minced
   2       tablespoon   Thyme, fresh minced  or
   2       teaspoon     Thyme, dried crumbled
   1       tablespoon   Jalapeno, seeded, deveined
   1 1/4   teaspoon     Marjoram, dried, crumbled
     3/4   teaspoon     White pepper, fresh ground
     3/4   teaspoon     Black pepper, fresh ground
     3/4   teaspoon     Pepper, cayenne
     3/4   teaspoon     Allspice
   2       pound        Italian tomatoes, chopped
   1 1/4   cup          Wine, light zinfandel

Preparation:

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.