¼poundeach of dried beans: kidneywhite, black, red, pinto, and navy
1poundbacon
5largeonionspeeled and chopped
⅔cupminced garlic
¼cuptoasted coriander seedsground
¼cupground cinnamon
¼cuppaprika
¼cupcayenne pepperor to taste
½cupground dried Poblano chili peppers
108ounces1 #10 can Italian plum tomatoes, with juice
12ouncesbeer
5poundslean ground beef
Saltto taste
Instructies
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.