Eight bean chili Recipe

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Eight bean chili

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Categories:	Chili, Healthy, Herbs & Spices, Hot & Spicy, Make Ahead	Rating:	0
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Ingredients:

1/4	lbs	Each of the following dried
		-beans: kidney, white
		-pink
		-black, red, pinto
		-cranberry, and navy
1	lbs	Bacon
5	large	Onions, peeled and chopped
2/3	cup	Minced garlic
1/4	cup	Toasted coriander seeds
		-ground
1/4	cup	Ground cinnamon
1/4	cup	Paprika
1/4	cup	Cayenne pepper, or to taste
		-for the timid of tongue
1/2	cup	Ground dried Poblano chili
		-peppers
108	oz	(#10 can) Italian plum
		-tomatoes, with juice
12	oz	Beer
5	lbs	Lean ground beef
		-salt to taste

Procedures:

1	In a large pot, soak the beans together overnight in water to cover.
2	Drain and add fresh water to cover.
3	Cook at a simmer for 1 ?hours or until beans are just tender.
4	While the beans are simmering, heat a large skillet.
5	Mince the bacon and cook it until it begins to crisp.
6	Add the onions and garlic and cook over medium heat for 5 minutes.
7	Add all the spices and the ground poblanos and cook another 5 minutes.
8	Add the tomatoes with their juice and the beer.
9	Simmer for half an hour.
10	In another pan, cook the beef until the pink color disappears.
11	Drain and add it to tomatoe mixture.
12	When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.
13	Salt to taste and let the mixture simmer for about 1 hour.
14	If it is too dry, add some of the bean liquid.
15	Serves 25 keywords: chili, spicy, make ahead, arcadia, hearty, entertain