Title: Acadian eight bean chili
 Categories: Vegetable
      Yield: 25 Servings
 
    1/4 lb Each of the following beans:
           -Kidney; White, Pink, Black,
           -Red; Pinto, Cranberry, Navy
      1 lb Bacon
      5 lg Onions; peeled and
           -chopped
    2/3 c  Garlic; minced
    1/4 c  Coriander seeds; toasted And
           -ground
    1/4 c  Cinnamon
    1/4 c  Paprika
    1/4 c  Cayenne pepper or to taste
           -for the timid tongue
    1/2 c  Dried Poblano Chili peppers;
           -ground
      1 cn 108 oz Italian tomatoes
           -W/juice
     12 oz Beer
      5 lb 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=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.