Acadian Eight Bean Chili Annie Rosensweigs' Recipe

1/4 lb Each of the following beans

Kidney, White, Pink, Black, Red, Pinto, Cranberry, Navy. 1 lb Bacon

5 lg Onions, peeled and chopped

2/3 c Garlic, minced

1/4 c Coriander seeds, toasted

And ground 1/4 c Cinnamon

1/4 c Paprika

1/4 c Cayenne pepper or to taste

For the timid tongue 1/2 c Dried Poblano Chili peppers

Ground 1 cn 108 oz Italian tomatoes

W/juice 12 oz Beer

5 lb Lean ground beef

Salt to taste

Pick over and wash beans. Put in large pot and cover with 4 qts. cold water. Soak over night. Wash and drain. Cover with water, bring to a bowl over high heat, lower heat and simmer for 2 hours or until tender. Cook bacon in a large skillet, drain and crumble. Put next 7 ingredients in skillet and saut=82e for 5 minutes. Add tomatoes and beer, simmer. In another skillet saut=82e ground beef until no longer pink. When beans are tende= r drain, reserving liquid. Add meat, bacon and vegetables to beans. Simmer over low heat until hot, adding bean liquid if necessary.

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