Recipe - Acadian Eight Bean Chili

One fourth pound Each of the following beans:
Kidney; White, Pink, Black,
Red; Pinto, Cranberry, Navy
1 pound Bacon
5 lg Onions; peeled and
chopped
2/3 cup Garlic; minced
One fourth cup Coriander seeds; toasted And
ground
One fourth cup Cinnamon
One fourth cup Paprika
One fourth cup Cayenne pepper or to taste
for the timid tongue
One half cup Dried Poblano Chili peppers;
ground
1 cn 108 ounce Italian tomatoes
W/juice
12 ounce Beer
5 pound 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 saut=82e for 5 minutes. Add tomatoes and beer, simmer. In
another skillet saut=82e ground beef until no longer pink. When beans are
tende= r drain, reserving liquid. Add meat, bacon and vegetables to beans.
Simmer over low heat until hot, adding bean liquid if necessary.

Date: Wed, 05 Jun 1996 14:17:32 0700

From: Jo & Pete jopete@odyssee.net

MMRecipes Digest V3 #156

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.