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Recipe Name: Arcadian Eight Bean Chili Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 25

1/4 Pound(s) Each, beans: kidney white
Red, pinto navy cranberry
1/4 Cup(s) Paprika
1/4 Cup(s) Pepper, cayenneor to taste
1 Pound(s) Bacon
1/2 Cup(s) Peppers, grnd dried poblano
5 Onions, lg peeled chopped
108 Ounce(s) Tomatoes, italian plum with
2/3 Cup(s) Garlic, minced
12 Ounce(s) beer
1/4 Cup(s) Coriander seed, toasted grnd
5 Pound(s) Beef, lean ground
1/4 Cup(s) Cinnamon, Ground
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 From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 332
Calories From Fat: 238
Total Fat: 26g
Cholesterol: 79.6mg
Sodium: 180.8mg
Potassium: 338mg
Carbohydrates: 3.8g
Fiber: 1.3g
Sugar: <1g
Protein: 18.9g

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