Acadian Eight Bean Chili Annie Rosensweigs'

• 1/4 pound red kidney beans
• 1/4 pound white beans
• 1/4 pound pink beans
• 1/4 pound black beans
• 1/4 pound red beans
• 1/4 pound pinto beans
• 1/4 pound cranberry beans
• 1/4 pound navy beans
• 1 pound bacon
• 5 large onions peeled and chopped
• 23 cup garlic minced
• 1/4 cup coriander seeds toasted, ground
• 1/4 cup cinnamon
• 1/4 cup paprika
• 1/4 cup cayenne pepper to taste
• 1/2 cup poblano peppers
• 1 can italian plum (roma) tomatoes (108 oz), with juice
• 12 ounces beer
• 5 pounds beef
• 1 x salt to taste

1. Pick over and wash beans.
2. Put in large pot and cover with 4 qts.
3. cold water.
4. Soak over night.
5. Wash and drain.
6. Cover with water, bring to a bowl over high heat, lower heat and simmer for 2 hours or until tender.
7. Cook bacon in a large skillet, drain and crumble.
8. Put next 7 ingredients in skillet and saute for 5 minutes.
9. Add tomatoes and beer, simmer.
10. In another skillet saute ground beef until no longer pink.
11. When beans are tender drain, reserving liquid.
12. Add meat, bacon and vegetables to beans.
13. Simmer over low heat until hot, adding bean liquid if necessary.

beans, white beans, beans, black beans, red beans, pinto beans, cranberry beans, beans, bacon, onions, garlic, coriander seeds, cinnamon, paprika, cayenne pepper, poblano peppers, italian plum, beer, beef, salt

Taken from recipeland.com/recipe/v/acadian-eight-bean-chili-annie--38208 (may not work)