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Recipe Name: Arcadian 8 Bean Chili Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
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
And navy
1 Pound(s) Bacon
Onions, peeled/chopped
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: 113
Calories From Fat: 75
Total Fat: 8.4g
Cholesterol: 11.5mg
Sodium: 132.2mg
Potassium: 204.5mg
Carbohydrates: 7.7g
Fiber: 4g
Sugar: <1g
Protein: 3.7g

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