Arcadian 8 Bean Chili
Chili Tex-mex Beans
Last updated 6/12/2012 1:04:57 AM. Recipe ID 29693. Report a problem with this recipe.
Title: Arcadian 8 bean chili
Categories: Tex-mex, Main dish
Yield: 25 Servings
1/4 lb Ea of the following dried
Beans:kidney, white, pink
Black, red, pinto,cranberry
1 lb Bacon
lg Onions -- peeled/chopped
2/3 c Minced garlic
1/4 c Coriander seeds --
1/4 c Ground cinnamon
1/4 c Paprika
1/4 c Cayenne pepper -- or to
1/2 c Ground dried Poblano chili
108 oz (#10 can) Italian plum..
Tomatoes -- with juice
12 oz 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 1 1/2 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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