Acadian eight bean chili annie rosenswei
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‚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.