Servings
25 s
Ingredients
- 1/4 pound Each, beans: kidney, white,
- Red, pinto, navy, cranberry
- 1/4 cup Paprika
- 1/4 cup Pepper, cayenne,or to taste
- 1 pound Bacon
- 1/2 cup Peppers, grnd dried poblano
- 5 Onions, lg, peeled chopped
- 108 ounce Tomatoes, italian plum, with
- 2/3 cup
- 12 ounce Beer
- 1/4 cup Coriander seed,toasted grnd
- 5 pounds Beef, lean ground
- 1/4 cup Cinnamon, ground
Directions
- In a large pot, soak the beans together 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 it 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 and cook another 5 minutes.
- Add the Tomatoes with their juice and the Beer.
- Simmer for half an hour.
- In another pan, cook the beef until the pink color disappears.
- Drain and add it to tomatoe mixture.
- When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.
- Salt to taste and let the mixture simmer for about 1 hour.
- If it is too dry, add some of the bean liquid.
- Bill Pfeiffer, 1982 World Champion Chili From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini