Eight Bean Chili
20 ingredients
14 steps
Ingredients
- 14 lb dried kidney beans
- 14 lb dried white bean
- 14 lb dried pink beans
- 14 lb dried black beans
- 14 lb dried red beans
- 14 lb dried pinto bean
- 14 lb cranberry beans
- 14 lb dried navy beans
- 1 lb bacon
- 5 large onions, peeled and chopped
- 23 cup minced garlic
- 14 cup toasted coriander seed
- 14 cup ground cinnamon
- 14 cup paprika
- 14 cup cayenne pepper (or to taste for the timid of tongue)
- 12 cup ground dried poblano pepper
- 108 ounces Italian plum tomatoes, with juice
- 12 ounces beer
- 5 lbs lean ground beef
- salt
Directions
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1In a large pot, soak the beans together overnight in water to cover.
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2Drain and add fresh water to cover.
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3Cook at a simmer for 1 1/2 hours or until beans are just tender.
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4While the beans are simmering, heat a large skillet.
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5Mince the bacon and cook it until it begins to crisp.
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6Add the onions and garlic and cook over medium heat for 5 minutes.
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7Add all the spices and the ground poblanos and cook another 5 minutes.
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8Add the tomatoes with their juice and the beer.
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9Simmer for half an hour.
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10In another pan, cook the beef until the pink color disappears.
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11Drain and add it to tomatoe mixture.
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12When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.
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13Salt to taste and let the mixture simmer for about 1 hour.
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14If it is too dry, add some of the bean liquid.
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