Recipe - Anne Rosensweigs Arcadian Eight Bean Chili

One fourth pound Each of the following dried
beans: kidney, white,
pink,
black, red, pinto,
cranberry, and navy
1 pound Bacon
5 lg Onions, peeled and chopped
2/3 cup Minced garlic
One fourth cup Toasted coriander seeds,
ground
One fourth cup Ground cinnamon
One fourth cup Paprika
One fourth cup Cayenne pepper, or to taste
for the timid of tongue
One half cup Ground dried Poblano chili
peppers
108 ounce (#10 can) Italian plum
tomatoes, with juice
12 ounce Beer
5 pound Lean ground beef
salt to taste

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 One half 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.

Serves 25

KEYWORDS: chili, spicy, make ahead, Arcadia, hearty, entertain Converted
by MMCONV vers. 1.40

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