Arcadian Eight Bean Chili Recipe

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Arcadian Eight Bean Chili Ingredients

1/4 lb each, beans: kidney, white,
1 red, pinto, navy, cranberry
1/4 cup paprika
1/4 cup pepper, cayenne,or to taste
1 lb bacon
1/2 cup peppers, grnd dried poblano
5 onions, lg, peeled chopped
108 oz tomatoes, italian plum, with
2/3 cup garlic, minced
12 oz beer
1/4 cup coriander seed,toasted grnd
5 lb beef, lean ground
1/4 cup cinnamon, ground

A Recipe for
Arcadian Eight Bean Chili

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This is a recipe for Arcadian Eight Bean Chili from the recipe cookbook of Recipes-to-go (Bean)

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“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.”
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Arcadian Eight Bean Chili

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

Arcadian Eight Bean Chili 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 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

Serves: 25

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Arcadian Eight Bean Chili Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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