| 14 lb Each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy | | 1 lb Bacon | | 5 lrg Onions, peeled and chopped | | 2/3 cup Minced garlic | | 1/4 cup Toasted coriander seeds, ground | | 1/4 cup Ground cinnamon | | 1/4 cup Paprika | | 1/4 cup Cayenne pepper, or to taste for the timid of tongue | | 1/2 cup Ground dried Poblano chili peppers | | 108 oz (#10 can) Italian plum tomatoes, with juice | | 12 oz Beer | | 5 lb Lean ground beef 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 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. | | Serves 25 | | KEYWORDS: chili, spicy, make ahead, Arcadia, hearty, entertain Converted |
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