Anne Rosenzweig's Arcadian Eight-Bean Chili

• 1/4 pound each dried kidney, white, pink, black, red, pinto, cranberry and navy beans
• 1/4 pounds of dried white beans
• 1/4 pounds of dried pink beans
• 1/4 pounds of dried black beans
• 1/4 pounds of dried red beans
• 1/4 pounds of dried pinto beans
• 1/4 pounds of dried cranberry beans
• 1/4 pounds of dried navy beans
• 1 pound bacon
• 5 large onions, peeled and chopped
• 23 cup minced garlic
• 1/4 cup toasted coriander seeds, ground
• 1/4 cup toasted cumin seeds, ground
• 1/4 cup ground cinnamon
• 1/4 cup paprika
• 1/4 cup cayenne pepper, or to taste
• 1/2 cup ground dried poblano chili peppers
• 1 No. 10 can Italian plum tomatoes with juice (108 ounces)
• 12 ounces beer
• 5 pounds lean ground beef
• Salt to taste

1. In a large pot, soak the beans together overnight, in water to cover.
2. Drain and add fresh water to cover.
3. Cook at a simmer for one-and-a-half hours, until just tender.
4. While the beans are simmering, heat a large pot or saute pan.
5. Mince the bacon and cook it until it begins to crisp.
6. Add the onions and garlic and cook over medium heat for five minutes.
7. Add all the spices and the ground poblano chilies and cook an additional five minutes.
8. Add the tomatoes with juice and the beer; simmer for half an hour.
9. In another pan, cook the beef until the pink color disappears.
10. Drain and add it to tomato mixture.
11. When the beans are fully cooked, drain them, reserving the water, and add the beans to the meat and tomato mixture.
12. Add salt to taste and let the mixture simmer approximately one hour.
13. If it is too dry, add some of the reserved liquid from the beans.

kidney, white beans, pink beans, black beans, red beans, pinto beans, cranberry beans, beans, bacon, onions, garlic, coriander seeds, cumin seeds, ground cinnamon, paprika, cayenne pepper, ground dried poblano chili peppers, no, beer, lean ground beef, salt

Taken from cooking.nytimes.com/recipes/2178 (may not work)