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Arcadian Eight Bean Chili

Make Anne Rosensweig's Arcadian Eight Bean Chili at home with Bacon, Onions Peeled And Chopped, Minced Garlic, Toasted Coriander Seeds Ground, and Ground Cinnamon. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 lb
• 5
• 2/3 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/2 cup
• 108 oz
• 12 oz
• 5 lb

Method (preview)

1. 1

   In a large pot, soak the beans together overnight in water to cover.

2. 2

   Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender.

3. 3

   While the beans are simmering, heat a large skillet.

4. 4

   Mince the bacon and cook it until it begins to crisp.

5. 5

   Add the onions and garlic and cook over medium heat for 5 minutes.

6. 6

   Add all the spices and the ground Poblanos and cook another 5 minutes.

7. 7

   Add the tomatoes with their juice and the beer.

8. 8

   Simmer for half an hour.

9. 9

   In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture.

10. 10

    When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.

11. 11

    Salt to taste and let the mixture simmer for about 1 hour.

12. 12

    If it is too dry, add some of the bean liquid.

13. 13

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini