Arcadian Eight Bean Chili

  1. 5 large onions, peeled and chopped
  2. 1 lb bacon
  3. 2/3 cup minced garlic
  4. 1/4 cup toasted coriander seeds, ground
  5. 1/4 cup ground cinnamon
  6. 1/4 cup paprika
  7. 1/4 cup cayenne pepper, or to taste for the timid of tongue
  8. 1/2 cup ground dried Poblano chili peppers
  9. 108 oz Italian plum tomatoes, with juice
  10. 12 oz beer
  11. 5 lb lean ground beef
  12. salt to taste
  13. 1/4 lb each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy
  1. In a large pot, soak the beans together overnight in water to cover.
  2. Drain and add fresh water to cover.
  3. Cook at a simmer for 1 1/2 hours or until beans are just tender.
  4. While the beans are simmering, heat a large skillet.
  5. Mince the bacon and cook it until it begins to crisp.
  6. Add the onions and garlic and cook over medium heat for 5 minutes.
  7. Add all the spices and the ground Poblanos and cook another 5 minutes.
  8. Add the tomatoes with their juice and the beer. Simmer for half an hour.
  9. In another pan, cook the beef until the pink color disappears. Drain and add it to tomato mixture.
  10. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.
  11. Salt to taste and let the mixture simmer for about 1 hour.
  12. If it is too dry, add some of the bean liquid.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases