|Recipe Name:||Arcadian 8 Bean Chili||Submitted by:||Administrator|
|Number of Servings:||25|
Anne Rosensweig's, Anne Rosensweig's
1/4 Pound(s) Ea of the following dried
Beans:kidney, white pink
Black, red pintocranberry
1 Pound(s) Bacon
2/3 Cup(s) Minced garlic
1/4 Cup(s) Coriander seeds
1/4 Cup(s) Ground cinnamon
1/4 Cup(s) Paprika
1/4 Cup(s) Cayenne pepper, or to
1/2 Cup(s) Ground dried Poblano chili
108 Ounce(s) #10 can Italian plum..
Tomatoes, with juice
12 Ounce(s) beer
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
adn 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. Recipe By : File
Nutrition (calculated from recipe ingredients)
Calories From Fat: 75
Total Fat: 8.4g