Title: Arcadian Eight Bean Chili
Categories: Ground beef, Canadian, Beef, Mexican, Chili
Yield: 25 Servings
1/4 lb Kidney beans
1/4 lb White beans
1/4 lb Pink beans
1/4 lb Black beans
1/4 lb Red beans
1/4 lb Pinto beans
1/4 lb Cranberry beans
1/4 lb Navy beans
1/4 c Paprika
1 lb Bacon
5 lg Onions; peeled, chopped
2/3 c Garlic; minced
1/4 c Coriander seed; toasted,
- ground
1/4 c Ground cinnamon
1/4 c Cayenne pepper; or to taste
1/2 c Dried poblano peppers;
- ground
108 oz Tomatoes, Italian plum,
- with juice
12 oz Beer
5 lb Lean ground beef
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 tomato 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.
