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Behind the Eight Bean
Chili
Ingredients:
1/4lb of each of the
following dry beans: kidney, white, pink, black, red,
pinto, cranberry, and navy
1 LB bacon, cut into pieces
5 large onions, chopped
1 jar minced garlic
1/4 cup coriander
1/4 cup cinnamon
1/4 cup paprika
1/4 cup cayenne pepper
1/2 cup dried red peppers
1 gallon can Italian plum tomatoes, with juice
1 can non-alcoholic beer
5 LB ground beef
Salt to taste
THIS RECIPE WILL FEED A
WHOLE TROOP. In a large pot, soak the beans together
overnight in water to cover. Drain and add fresh water
to cover. cook at simmer 1 1/2 hours. Heat a #14 Dutch
oven and fry bacon until just beginning to crisp. Add
onions and garlic. Cook over medium heat for 5 min. Add
a11 spices and cook another 5 minutes. Add tomatoes and
juice and the nla beer. Simmer 1/2 hour. Divide meat
into three batches and brown in large skillet. Drain and
add to tomato mixture. When the beans are fully cooked,
drain, reserving liquid, and add to meat/tomato mixture.
Salt to taste and simmer 1 hour. Add bean liquid as
necessary.
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