Acadian eight bean chili
25 Servings
Ingredients
| Quantity | 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 |
| Salt to taste | ||
Directions
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, .