Anne Rosensweig's Arcadian Eight Bean Chili

Title:
Anne Rosensweig's Arcadian Eight Bean Chili

Yield:
1 Servings

Categories:
Chili,
Spicy,
Make
ahead,
Hearty




Ingredients:





   1/4 lb Each of the following dried


          -beans:  kidney, white,


          -pink,


          -black, red, pinto,


          -cranberry, and navy


     1 lb Bacon


     5 lg Onions, peeled and chopped


   2/3 c  Minced garlic


   1/4 c  Toasted coriander seeds,


          -ground


   1/4 c  Ground cinnamon


   1/4 c  Paprika


   1/4 c  Cayenne pepper, or to taste


          -for the timid of tongue


   1/2 c  Ground dried Poblano chili


          -peppers


   108 oz (#10 can) Italian plum


          -tomatoes, with juice


    12 oz Beer


     5 lb Lean ground beef


          -salt to taste






 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.


 


 Serves 25


 


 KEYWORDS:  chili, spicy, make ahead, Arcadia, hearty, entertain Converted


 by MMCONV vers. 1.40


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini