acadian eight bean chili annie rosenswei

Categories
Chili
Yield
25 Servings
MeasureIngredient
¼ pounds Each of the following beans
  Kidney, White, Pink, Black,
  Red, Pinto, Cranberry, Navy.
1 pounds Bacon
5 larges Onions, peeled and chopped
⅔ cup Garlic, minced
¼ cup Coriander seeds, toasted
  And ground
¼ cup Cinnamon
¼ cup Paprika
¼ cup Cayenne pepper or to taste
  For the timid tongue
½ cup Dried Poblano Chili peppers
  Ground
1 can 108 oz Italian tomatoes
  W/juice
12 ounces Beer
5 pounds Lean ground beef
  Salt to taste

Pick over and wash beans. Put in large pot and cover with 4 qts. cold water. Soak over night. Wash and drain. Cover with water, bring to a bowl over high heat, lower heat and simmer for 2 hours or until tender. Cook bacon in a large skillet, drain and crumble. Put next 7 ingredients in skillet and saut‚e for 5 minutes. Add tomatoes and beer, simmer. In another skillet saut‚e ground beef until no longer pink. When beans are tender drain, reserving liquid. Add meat, bacon and vegetables to beans. Simmer over low heat until hot, adding bean liquid if necessary.

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