Home Forums Forum Recipes Chili Recipes BEHIND THE EIGHT BEAN CHILI

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    1/4 lb of each of the following: dry beans: kidney, white, pink, black, red, pinto,
    cranberry and navy
    1 lb bacon, cut into pieces
    5 large onions, chopped
    1 jar minced garlic
    1/4 cups coriander
    1/4 cups cinnamon
    1/4 cups paprika
    1/4 cups cayenne pepper
    1/2 cups dried red peppers
    1 gallon can Italian plum tomatoes, with juice
    1 can non-alcoholic beer
    5 lb ground beef
    salt to taste
    In a large pot, soak the beans together overnight in water to cover. Drain and add
    fresh water to cover. Cook at simmer 1 1/2 hours. Heat a #14 Dutch oven and fry
    bacon until just beginning to crisp. Add onions and garlic. Cook over medium heat
    for 5 minutes. Add all spices and cook another 5 minutes. Add tomatoes and juice
    and the n/a beer. Simmer 1/2 hour. Divide meat into three batches and brown in
    large skillet. Drain and add to tomato mixture. When the beans are fully cooked,
    drain, reserving liquid, and add to meat/tomato mixture. Salt to taste and simmer 1
    hour. Add bean liquid as necessary.

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