For Beans: Soak beans overnight in 2.4 litres 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 Chilli: Heat 3 tablespoons 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 min. Return onion mixture to pan; add chilli powder, ginger, thyme, red chilli, marjoram, peppers and allspice. Stir 5 minutes. Add tomatoes (and half of their liquid, if canned). Bring to a boil then reduce heat and simme 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 chilli mixture. Salt and season as necessary. Simmer 30 minutes adding bean cooking liquid as needed to keep chilli moist (or soupy, as you like it). This chilli is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving.

Keywords: spicy, main dish,