Hearty Eight-Bean Arcadian Chili
Hearty Eight-Bean Arcadian Chili
Equipment
Ingrediënten
- ¼ pound each of dried beans: kidney white, black, red, pinto, and navy
- 1 pound bacon
- 5 large onions peeled and chopped
- ⅔ cup minced garlic
- ¼ cup toasted coriander seeds ground
- ¼ cup ground cinnamon
- ¼ cup paprika
- ¼ cup cayenne pepper adjust to taste
- ½ cup ground dried Poblano chili peppers
- 108 ounces 1 large can Italian plum tomatoes, with juice
- 12 ounces beer
- 5 pounds lean ground beef
- Salt to taste
Instructies
- In a large pot, soak the mixed beans overnight in water to cover.
- Drain and add fresh water to cover.
- Cook at a simmer for 1 1/2 hours or until beans are just tender.
- While the beans are simmering, heat a large skillet.
- Mince the bacon and cook until it begins to crisp.
- Add the onions and garlic, and cook over medium heat for 5 minutes.
- Add all the spices and the ground Poblanos to the skillet, and cook for another 5 minutes.
- Add the tomatoes with their juice and the beer.
- Simmer for half an hour.
- In another pan, cook the ground beef until the pink color disappears.
- Drain and add it to the tomato mixture.
- When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat and tomato mixture.
- Salt to taste and let the mixture simmer for about 1 hour.
- If it is too dry, add some of the reserved bean liquid.
Notes / Tips / Wine Advice:
This robust and spicy chili pairs wonderfully with a bold red wine such as Zinfandel or Syrah. The wine’s richness and fruity flavors complement the hearty and spicy character of the chili, making it a delightful pairing for a cozy evening meal.
Nutritional Information
Calories: 490 kcal | Carbohydrates: 35 g | Protein: 25 g | Fat: 28 g | Fiber: 8 g | Sugar: 6 g
