Acadian eight bean chili

Yield: 25 Servings

Measure Ingredient
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
\N \N 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=82e for 5 minutes. Add tomatoes and beer, simmer. In another skillet saut=82e ground beef until no longer pink. When beans are tende= r drain, reserving liquid. Add meat, bacon and vegetables to beans.

Simmer over low heat until hot, adding bean liquid if necessary.

Date: Wed, 05 Jun 1996 14:17:32 -0700 From: Jo & Pete <jopete@...>

MM-Recipes Digest V3 #156

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .

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