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Arcadian Eight Bean Chili
Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories : Main Dish Vegetables
Chili
Amount Measure Ingredient -- Preparation Method
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1/4 pound Each, beans: kidney, white
1/4 cup Paprika
1 pound Bacon
5 Onions, lg -- peeled chopped
2/3 cup Garlic -- minced
1/4 cup Coriander seed -- toasted grnd
1/4 cup Cinnamon -- ground
Red, pinto, navy -- cranberry
1/4 cup Pepper, cayenne -- or to taste
1/2 cup Peppers -- grnd dried poblano
108 ounces Tomatoes, italian plum -- with
12 ounces Beer
5 pounds Beef -- lean ground
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.
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