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Chili: Arcadian Eight Bean Chili




Source of Recipe


Shel Talmy


List of Ingredients




1/4 lb each of the following dried beans: kidney, white, pink, black,
red, pinto, cranberry, and navy
1 lb bacon
5 large onions, peeled and chopped
2/3 cup minced garlic
1/4 cup toasted coriander seeds, ground
1/4 cup ground cinnamon
1/4 cup paprika
1/4 cup cayenne pepper, or to taste for the timid of tongue
1/2 cup 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


Recipe



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.