Title: Arcadian 8 bean chili
 Categories: Tex-mex, Main dish
      Yield: 25 Servings
 
           Anne Rosensweig's
    1/4 lb Ea of the following dried
           Beans:kidney, white, pink
           Black, red, pinto,cranberry
           And navy
      1 lb Bacon
        lg Onions -- peeled/chopped
    2/3 c  Minced garlic
    1/4 c  Coriander seeds --
           Ground/toast
    1/4 c  Ground cinnamon
    1/4 c  Paprika
    1/4 c  Cayenne pepper -- or to
           Taste
    1/2 c  Ground dried Poblano chili
           Peppers
    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.