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Chili: Behind the 8-Bean Chili




Source of Recipe


Jeff Holland


Recipe Introduction


THIS RECIPE WILL FEED A WHOLE TROOP.



List of Ingredients




1/4lb of each of the following dry beans: kidney, white,
pink, black, red, pinto, cranberry, and navy
1 LB bacon, cut into pieces
5 large onions, chopped
1 jar minced garlic
1/4 cup coriander
1/4 cup cinnamon
1/4 cup paprika
1/4 cup cayenne pepper
1/2 cup dried red peppers
1 gallon can Italian plum tomatoes, with juice
1 can non-alcoholic beer
5 LB 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 simmer 1 1/2 hours. Heat a #14 Dutch oven and fry bacon until just beginning to crisp. Add onions and garlic. Cook over medium heat for 5 min. Add a11 spices and cook another 5 minutes. Add tomatoes and juice and the beer.


Simmer 1/2 hour. Divide meat into three batches and brown in large skillet.


Drain and add to tomato mixture. When the beans are fully cooked, drain,reserving liquid, and add to meat/tomato mixture. Salt to taste and simmer 1 hour. Add bean liquid as necessary.