Recipe: Arcadian Eight Bean Chili (25 servings)

ARCADIAN EIGHT BEAN CHILI

1/2 cup kidney beans
1/2 cup black beans
1/2 cup pinto beans
1/2 cup red beans
1/2 cup navy beans
1 lb bacon
5 large onions, chopped
2/3 cup minced garlic
1/4 cup ground coriander seeds
1/4 cup ground cinnamon
1/4 cup paprika
1 cup ground cayenne pepper
1/2 cup ground dried Poblano chilies
1 (108 oz) can Italian plum tomatoes (4 cans, 28-oz each = 112 oz)
12 oz beer
5 lb lean ground beef
salt to taste

In a large pot, soak the beans together overnight in water to cover.

WHEN READY TO COOK:
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 tomato 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.

Adapted from unknown source