Arcadian Eight Bean Chili Recipe
Recipe
Ingredients
1/4 lb each, beans: kidney, white, 1 red, pinto, navy, cranberry 1/4 cup paprika 1/4 cup pepper, cayenne,or to taste 1 lb bacon 1/2 cup peppers, grnd dried poblano 5 onions, lg, peeled chopped 108 oz tomatoes, italian plum, with 2/3 cup garlic, minced 12 oz beer 1/4 cup coriander seed,toasted grnd 5 lb beef, lean ground 1/4 cup cinnamon, ground
Recipe
Preparation
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 and 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. Bill Pfeiffer, 1982 World Champion Chili
Servings:
25
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(includes grapefruit, red bell peppers and sweet gourd)
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Arcadian Eight Bean Chili Recipe from the Recipes-4U Cookbook
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