Arcadian Eight Bean Chili

Name: Arcadian Eight Bean Chili
Prep time: P1H
Cook time: P4H
Total time: P5H
Yield: 25
Cuisine: Fusion
Ingredients: red kidney beans; white beans; red beans; pinto beans; navy beans; cranberry beans; paprika; cayenne pepper; bacon; poblano peppers; onions; tomatoes, canned with juice; garlic; beer; coriander seeds; ground beef, lean; cinnamon

Arcadian Eight Bean Chili recipe

Yield

25 servings

Prep

1 hrs

Cook

4 hrs

Ready

5 hrs

Ingredients

Amount	Measure	Ingredient	Features
¼	pound	red kidney beans
¼	pound	white beans
¼	pound	red beans
¼	pound	pinto beans
¼	pound	navy beans
¼	pound	cranberry beans	*
¼	cup	paprika	*
¼	cup	cayenne pepper or to taste	*
1	pound	bacon
½	cup	poblano peppers green, dried	*
5	large	onions chopped
108	ounces	tomatoes, canned with juice italian plum
⅔	cup	garlic minced
12	ounces	beer
¼	cup	coriander seeds toasted, ground	*
5	pounds	ground beef, lean
¼	cup	cinnamon ground	*

Trans-fat Free, Good source of fiber

Directions

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 1½ 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.