Recipe - Arcadian Eight Bean Chili

One fourth pound Each, beans: kidney, white,
Red, pinto, navy, cranberry
One fourth cup Paprika
One fourth cup Pepper, cayenne,or to taste
1 pound Bacon
One half cup Peppers, grnd dried poblano
5 Onions, lg, peeled chopped
108 ounce Tomatoes, italian plum, with
2/3 cup Garlic, minced
12 ounce Beer
One fourth cup Coriander seed,toasted grnd
5 pound Beef, lean ground
One fourth cup Cinnamon, ground

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. Bill Pfeiffer, 1982
World Champion Chili

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini