Arcadian Eight Bean Chili

• 1/4 pound red kidney beans
• 1/4 pound white beans
• 1/4 pound red beans
• 1/4 pound pinto beans
• 1/4 pound navy beans
• 1/4 pound cranberry beans
• 1/4 cup paprika
• 1/4 cup cayenne pepper or to taste
• 1 pound bacon
• 1/2 cup poblano peppers green, dried
• 5 large onions chopped
• 108 ounces tomatoes, canned with juice italian plum
• 23 cup garlic minced
• 12 ounces beer
• 1/4 cup coriander seeds toasted, ground
• 5 pounds ground beef, lean
• 1/4 cup cinnamon ground

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 1 1/2 hours or until beans are just tender.
4. While the beans are simmering, heat a large skillet.
5. Mince the bacon and cook it until it begins to crisp.
6. Add the onions and garlic and cook over medium heat for 5 minutes.
7. Add all the spices and the ground Poblanos and cook another 5 minutes.
8. Add the Tomatoes with their juice and the Beer.
9. Simmer for half an hour.
10. In another pan, cook the beef until the pink color disappears.
11. Drain and add it to tomatoe mixture.
12. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.
13. Salt to taste and let the mixture simmer for about 1 hour.
14. If it is too dry, add some of the bean liquid.

beans, white beans, red beans, pinto beans, beans, cranberry beans, paprika, cayenne pepper, bacon, poblano peppers, onions, tomatoes, garlic, beer, coriander seeds, ground beef, cinnamon ground

Taken from recipeland.com/recipe/v/arcadian-eight-bean-chili-3353 (may not work)