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Arcadian eight bean chili

Yield: 25 servings

1/4 lb Each beans: kidney white 1 x Red pinto navy cranberry
1/4 c Paprika 1/4 c Pepper cayenne or to taste 1 lb Bacon 1/2 c Peppers grnd dried poblano
5 ea Onions

lg peeled chopped 108 oz Tomatoes italian plum with 2/3 c Garlic minced 12 oz Beer 1/4 c Coriander seed toasted grnd 5 lb Beef lean ground 1/4 c Cinnamon ground 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

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Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More

1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More