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Arcadian Eight Bean Chili

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      Title: ARCADIAN EIGHT BEAN CHILI
 Categories: Chili
      Yield: 25 Servings
 
    1/4 lb Each, beans: kidney, white,
           Red, pinto, navy, cranberry
    1/4 c  Paprika
    1/4 c  Pepper, cayenne,or to taste
      1 lb Bacon
    1/2 c  Peppers, grnd dried poblano
      5    Onions, lg, peeled chopped
    108 oz Tomatoes, italian plum, with
    2/3 c  Garlic, minced
     12 oz Beer
    1/4 c  Coriander seed,toasted grnd
      5 lb Beef, lean ground
    1/4 c  Cinnamon, ground
 
  In a large pot, soak the beans together overnight in water to cover.
  Drain and add fresh water to cover.
   Cook at a simmer for  1 1/2 hours or until beans are just tender.
  While the beans are simmering, heat a large skillet. Mince the bacon
  and cook it until it begins to crisp. Add the onions and garlic and
  cook over medium heat for 5 minutes.  Add all the spices and the
  ground Poblanos and cook another 5 minutes.
   Add the Tomatoes with their juice and the Beer.
   Simmer for half an hour. In another pan, cook the beef until the pink
  color disappears.  Drain and add it to tomatoe mixture. When the
  beans are fully cooked, drain them, reserving the liquid, and add the
  beans to the meat/tomato mixture.  Salt to taste and let the mixture
  simmer for about 1 hour.  If it is too dry, add some of the bean
  liquid. Bill Pfeiffer, 1982 World Champion Chili
 
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