Acadian Eight Bean Chili Annie Rosensweigs'

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Title: Acadian Eight Bean Chili Annie Rosensweigs'
Categories: Chili
Yield: 25 servings

1/4 lb Each of the following beans
Kidney, White, Pink, Black,
Red, Pinto, Cranberry, Navy.
1 lb Bacon
5 lg Onions, peeled and chopped
2/3 c Garlic, minced
1/4 c Coriander seeds, toasted
And ground
1/4 c Cinnamon
1/4 c Paprika
1/4 c Cayenne pepper or to taste
For the timid tongue
1/2 c Dried Poblano Chili peppers
Ground
1 cn 108 oz Italian tomatoes
W/juice
12 oz Beer
5 lb Lean ground beef
Salt to taste

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=82e for 5 minutes. Add tomatoes and beer, simmer. In
another
skillet saut=82e ground beef until no longer pink. When beans are tende=
r
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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