Arcadian Eight Bean Chili
Ingredients
- 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 or to taste
- ½ cup ground dried Poblano chili peppers
- 108 ounces 1 #10 can Italian plum tomatoes, with juice
- 12 ounces beer
- 5 pounds lean ground beef
- Salt to taste
Instructions
- In a large pot, soak the dried beans together overnight in water to cover.
- Drain the soaked beans and add fresh water to cover.
- Cook at a simmer for 1 1/2 hours or until the beans are just tender.
- While the beans are simmering, heat a large skillet.
- Mince the bacon and cook it until it begins to crisp.
- Add the onions and garlic to the skillet with the bacon and cook over medium heat for 5 minutes.
- Add all the spices (toasted coriander seeds, ground cinnamon, paprika, cayenne pepper, and ground dried Poblano chili peppers) to the skillet and cook for another 5 minutes.
- Add the Italian plum tomatoes with their juice and the beer to the skillet.
- Simmer for half an hour.
- In another pan, cook the ground beef until the pink color disappears.
- Drain any excess fat.
- Add the cooked ground beef to the tomato mixture in the skillet.
- Once the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture in the skillet.
- 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:
Wine Advice:
Pair this hearty and spicy Arcadian Eight Bean Chili with a robust red wine like Zinfandel or Syrah. The bold flavors of the chili will complement the richness of the wine. If you prefer a non-alcoholic option, try serving it with a cold glass of ginger beer for a refreshing contrast.Nutritional Information
Calories: 450 kcal | Carbohydrates: 30 g | Protein: 25 g | Fat: 20 g | Sugar: 5 g