Title: Arcadian Eight Bean Chili
Categories: Ground Canadian Beef Mexican Chili
Yield: 25 Servings
| 1/4 | lb | Each, beans: kidney, white, |
| 1/4 | c | Paprika |
| 1 | lb | Bacon |
| 5 | | Onions, lg, peeled chopped |
| 2/3 | c | Garlic, minced |
| 1/4 | c | Coriander seed,toasted grnd |
| 1/4 | c | Cinnamon, ground |
| | | Red, pinto, navy, cranberry |
| 1/4 | c | Pepper, cayenne,or to taste |
| 1/2 | c | Peppers, grnd dried poblano |
| 108 | oz | Tomatoes, italian plum, with |
| 12 | oz | Beer |
| 5 | lb | Beef, lean 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 1/2 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