---------- Recipe via Meal-Master (tm) v8.02

     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 sauté for 5 minutes. Add
 tomatoes and beer, simmer. In another skillet sauté 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.

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