Arcadian Eight Bean Chili

Ingredients

1/4 lb each, beans: kidney, white, 1 red, pinto, navy, cranberry 1/4 cup paprika 1/4 cup pepper, cayenne,or to taste 1 lb bacon 1/2 cup peppers, grnd dried poblano 5 onions, lg, peeled chopped 108 oz tomatoes, italian plum, with 2/3 cup garlic, minced 12 oz beer 1/4 cup coriander seed,toasted grnd 5 lb beef, lean ground 1/4 cup cinnamon, ground	Advertisements

Preparation
 
In a large pot, soak the beans together overnight in water to cover.
Drain and add fresh water to cover.
Cook at a simmer for 1 1/2 hours or until beans are just tender.
While the beans are simmering, heat a large skillet. Mince the bacon
and cook it until it begins to crisp. Add the onions and garlic and
cook over medium heat for 5 minutes. Add all the spices and the
ground Poblanos and cook another 5 minutes.
Add the Tomatoes with their juice and the Beer.
Simmer for half an hour. In another pan, cook the beef until the pink
color disappears. Drain and add it to tomatoe mixture. When the
beans are fully cooked, drain them, reserving the liquid, and add the
beans to the meat/tomato mixture. Salt to taste and let the mixture
simmer for about 1 hour. If it is too dry, add some of the bean
liquid. Bill Pfeiffer, 1982 World Champion Chili

 

 
Servings:
25

 

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