Acadian eight bean chili annie rosenswei

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
1 can 108 oz Italian tomatoes
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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