Anne Rosensweig's Arcadian Eight Bean Chili

Recipe Ingredients

1/4 lb	113g / 4oz	The following dried - beans: kidney, whit black, red, pinto, and navy
1 lb	454g / 16oz	Bacon
5 lbs	2270g / 80oz	Onions - peeled and chopped (large)
2/3 cup	61g / 2.2oz	Minced garlic
1/4 cup	27g / 1oz	Toasted coriander seeds - ground
1/4 cup	59ml	Ground cinnamon
1/4 cup	59ml	Paprika
1/4 cup	59ml	Cayenne pepper - or to taste
		The timid of tongue
1/2 cup	118ml	Ground dried poblano chili - peppers
108 oz	3068g	Italian plum - tomatoes, with juice (#10 can)
12 oz	340g	Beer
5 lbs	2270g / 80oz	Lean ground beef - salt to taste

Recipe Instructions

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 tomato 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.

Source:
Andrew Scott Beals

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.