Difference between revisions of "Arcadian Eight Bean Chili"
m |
|||
| (One intermediate revision by the same user not shown) | |||
| Line 7: | Line 7: | ||
===Ingredients=== | ===Ingredients=== | ||
| − | 1/4 lb each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy | + | *1/4 lb each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy |
| − | 1 lb bacon | + | *1 lb bacon |
| − | 5 large onions, peeled and chopped | + | *5 large onions, peeled and chopped |
| − | 2/3 C minced garlic | + | *2/3 C minced garlic |
| − | 1/4 C toasted coriander seeds, ground | + | *1/4 C toasted coriander seeds, ground |
| − | 1/4 C ground cinnamon | + | *1/4 C ground cinnamon |
| − | 1/4 C paprika | + | *1/4 C paprika |
| − | 1/4 C cayenne pepper, or to taste for the timid of tongue | + | *1/4 C cayenne pepper, or to taste for the timid of tongue |
| − | 1/2 C ground dried Poblano chili peppers | + | *1/2 C ground dried Poblano chili peppers |
| − | 108 oz (#10 can) Italian plum tomatoes, with juice | + | *108 oz (#10 can) Italian plum tomatoes, with juice |
| − | 12 oz beer | + | *12 oz beer |
| − | 5 lb lean ground beef, salt to taste | + | *5 lb lean ground beef, salt to taste |
===Method=== | ===Method=== | ||
| Line 24: | Line 24: | ||
In a large pot, soak the beans together overnight in water to cover. | In a large pot, soak the beans together overnight in water to cover. | ||
| − | Drain and add fresh water to cover. | + | Drain and add fresh water to cover. Simmer for 1 1/2 |
hours or until beans are just tender. | hours or until beans are just tender. | ||
| Line 34: | Line 34: | ||
In another pan, cook the beef until the pink color disappears. Drain | In another pan, cook the beef until the pink color disappears. Drain | ||
| − | and add it to | + | and add it to tomato mixture. |
When the beans are fully cooked, drain them, reserving the liquid, | When the beans are fully cooked, drain them, reserving the liquid, | ||
Latest revision as of 10:28, 3 May 2009
Recipe by Anne Rosenweig, submitted by Dmitri Molotov
Arcadian Eight Bean Chili[edit]
Ingredients[edit]
- 1/4 lb each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy
- 1 lb bacon
- 5 large onions, peeled and chopped
- 2/3 C minced garlic
- 1/4 C toasted coriander seeds, ground
- 1/4 C ground cinnamon
- 1/4 C paprika
- 1/4 C cayenne pepper, or to taste for the timid of tongue
- 1/2 C ground dried Poblano chili peppers
- 108 oz (#10 can) Italian plum tomatoes, with juice
- 12 oz beer
- 5 lb lean ground beef, salt to taste
Method[edit]
In a large pot, soak the beans together overnight in water to cover.
Drain and add fresh water to cover. 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 tomato 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.
Serves 25
