Arcadian Eight Bean Chili

Title:
Arcadian Eight Bean Chili

Yield:
25 Servings

Categories:
Chili




Ingredients:





   1/4 lb Each, beans: kidney, white,


          Red, pinto, navy, cranberry


   1/4 c  Paprika


   1/4 c  Pepper, cayenne,or to taste


     1 lb Bacon


   1/2 c  Peppers, grnd dried poblano


     5    Onions, lg, peeled chopped


   108 oz Tomatoes, italian plum, with


   2/3 c  Garlic, minced


    12 oz Beer


   1/4 c  Coriander seed,toasted grnd


     5 lb Beef, lean ground


   1/4 c  Cinnamon, 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. Bill Pfeiffer, 1982


 World Champion Chili


 


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