Each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy
1
lb
Bacon
5
lg
Onions, peeled and chopped
2/3
c
Minced garlic
1/4
c
Toasted coriander seeds, ground
1/4
c
Ground cinnamon
1/4
c
Paprika
1/4
c
Cayenne pepper, or to taste for the timid of tongue
1/2
c
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
INSTRUCTIONS
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
by MMCONV vers. 1.40
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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