Tuesday, November 13, 2007

Quick and Simple Acadian Eight Bean Chili

Yield: 25 Servings
1/4 lb each of the following beans
1 kidney,white, pink, black,
1 red,pinto, cranberry, navy.
1 lb bacon
5 lg onions,peeled and chopped
2/3 c garlic,minced
1/4 c coriander seeds,toasted
1 and,Ground
1/4 c cinnamon
1/4 c paprika
1/4 c cayenne pepper (or),To Taste
1 for the timid tongue
1/2 c poblano chili peppers,Dried
1 ground
1 cn 108 oz italian tomatoes
1 w/juice
12 oz beer
5 lb lean beef,Ground
1 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 saute for 5 minutes. Add tomatoes and
beer, simmer. In another skillet saute ground beef until no longer
pink. When beans are tender drain, reserving liquid. Add meat, bacon
and vegetables to beans. Simmer over low heat until hot, adding bean
liquid if necessary.