Recipe - Arcadian 8 Bean Chili

Anne Rosensweig's
One fourth pound Ea of the following dried
Beans:kidney, white, pink
Black, red, pinto,cranberry
And navy
1 pound Bacon
lg Onions peeled/chopped
2/3 cup Minced garlic
One fourth cup Coriander seeds
Ground/toast
One fourth cup Ground cinnamon
One fourth cup Paprika
One fourth cup Cayenne pepper or to
Taste
One half cup Ground dried Poblano chili
Peppers
108 ounce (#10 can) Italian plum..
Tomatoes with juice
12 ounce Beer
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 adn 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.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip