Arcadian 8 bean chili

Yield: 25 Servings

Measure Ingredient
Anne Rosensweig's
¼ pounds Ea of the following dried
Beans:kidney, white, pink
Black, red, pinto,cranberry
And navy
1 pounds Bacon
large Onions -- peeled/chopped
⅔ cup Minced garlic
¼ cup Coriander seeds --
¼ cup Ground cinnamon
¼ cup Paprika
¼ cup Cayenne pepper -- or to
½ cup Ground dried Poblano chili
108 ounces (#10 can) Italian plum..
Tomatoes -- with juice
12 ounces Beer
Salt to taste

In a large pot, soak the beans together overnight in water to cover.

Drain and add fresh water to cover. Cook at a simmer for 1½ hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp.

Add the onions and garlic and cook over medium heat for 5 minutes.

Add all the spices and the ground Poblanos and cook another 5 minutes. Add the tomatoes with their juice and the beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain adn add it to tomatoe mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid.

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