Title: Acadian Eight Bean Chili Annie Rosensweigs'
Categories: Chili
Yield: 25 servings
1/4 lb Each of the following beans
Kidney, White, Pink, Black,
Red, Pinto, Cranberry, Navy.
1 lb Bacon
5 lg Onions, peeled and chopped
2/3 c Garlic, minced
1/4 c Coriander seeds, toasted
And ground
1/4 c Cinnamon
1/4 c Paprika
1/4 c Cayenne pepper or to taste
For the timid tongue
1/2 c Dried Poblano Chili peppers
Ground
1 cn 108 oz Italian tomatoes
W/juice
12 oz Beer
5 lb Lean ground beef
Salt to taste
Pick over and wash beans. Put in large pot and cover with 4 qts.
cold water. Soak over night. Wash and drain. Cover with water,
bring to a bowl over high heat, lower heat and simmer for 2 hours
or until tender. Cook bacon in a large skillet, drain and crumble.
Put next 7 ingredients in skillet and saute for 5 minutes. Add
tomatoes and beer, simmer. In another skillet saute ground beef
until no longer pink. When beans are tender drain, reserving
liquid. Add meat, bacon and vegetables to beans. Simmer over low
heat until hot, adding bean liquid if necessary.
