Arcadian Eight Bean Chili

Recipe Ingredients

1/4 lb	113g / 4oz	beans: kidney, white
1/4 cup	59ml	Paprika
1 lb	454g / 16oz	Bacon
5		Onions - lg, peeled chopped
2/3 cup	61g / 2.2oz	Garlic - minced
1/4 cup	59ml	Coriander seed - toasted grnd
1/4 cup	59ml	Cinnamon - ground
		Red - pinto, navy, cranberry
1/4 cup	59ml	Pepper - cayenne, or to taste
1/2 cup	118ml	Peppers - grnd dried poblano
108 oz	3068g	Tomatoes - Italian plum, with
12 fl ozs	340ml	Beer
5 lbs	2270g / 80oz	Beef - lean ground

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:
From "Cow Country Cuisine" by Kathy G McCraine.

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