46 lines
1.5 KiB
Plaintext
46 lines
1.5 KiB
Plaintext
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Anne Rosensweig's
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ARCADIAN EIGHT BEAN CHILI
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1/4 lb each of the following dried beans: kidney, white, pink,
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black, red, pinto, cranberry, and navy
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1 lb bacon
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5 large onions, peeled and chopped
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2/3 C minced garlic
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1/4 C toasted coriander seeds, ground
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1/4 C ground cinnamon
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1/4 C paprika
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1/4 C cayenne pepper, or to taste for the timid of tongue
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1/2 C ground dried Poblano chili peppers
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108 oz (#10 can) Italian plum tomatoes, with juice
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12 oz beer
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5 lb lean ground beef
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salt to taste
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In a large pot, soak the beans together overnight in water to cover.
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Drain and add fresh water to cover. Cook at a simmer for 1 1/2
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hours or until beans are just tender.
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While the beans are simmering, heat a large skillet. Mince the bacon
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and cook it until it begins to crisp. Add the onions and garlic and
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cook over medium heat for 5 minutes. Add all the spices and the
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ground Poblanos and cook another 5 minutes. Add the tomatoes with
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their juice and the beer. Simmer for half an hour.
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In another pan, cook the beef until the pink color disappears. Drain
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and add it to tomatoe mixture.
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When the beans are fully cooked, drain them, reserving the liquid,
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and add the beans to the meat/tomato mixture. Salt to taste and let
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the mixture simmer for about 1 hour. If it is too dry, add some of
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the bean liquid.
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Serves 25
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KEYWORDS: chili, spicy, make ahead, Arcadia, hearty, entertain
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