Acadian Eight Bean Chili

Course : Chili
Serves: 25
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1/4 pound Kidney
1/4 pound White
1/4 pound Pink
1/4 pound Black
1/4 pound Red
1/4 pound Pinto
1/4 pound Cranberry
1/4 pound Navy
1 pound Bacon
5 large Onions, peeled and chopped
2/3 cup Garlic minced
1/4 cup Coriander seeds, toasted And ground
1/4 cup Cinnamon
1/4 cup Paprika
1/4 cup Cayenne pepper or to taste
---For the timid tongue
1/2 cup Dried Poblano Chili peppers Ground
108 Ounces Italian tomatoes W/juice
12 Ounces Beer
5 pound Lean ground beef
1/4 Teaspoon Salt to taste

Preparation / Directions:

Pick over and wash beans. Put in large pot and cover with 4 qts. cold water. Soak over night. Wash and drain. Cover with water, bring to a bowl over high heat, lower heat and simmer for 2 hours or until tender. Cook bacon in a large skillet, drain and crumble. Put next 7 ingredients in skillet and saut‚e for 5 minutes. Add tomatoes and beer, simmer. In another skillet saut‚e ground beef until no longer pink. When beans are tender drain, reserving liquid. Add meat, bacon and vegetables to beans. Simmer over low heat until hot, adding bean liquid if necessary.

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