Eight-bean Chili

Ingredients

 * 1/4 lbs each of the following dried beans:
 * kidney beans,
 * pink beans
 * black beans
 * red beans
 * pinto beans
 * cranberry beans
 * navy beans
 * white beans
 * 1 lb Bacon
 * 5 large onions, peeled and chopped
 * 2/3 cup minced garlic
 * 1/4 cup toasted coriander seeds ground
 * 1/4 cup ground cinnamon
 * 1/4 cup paprika
 * 1/4 cup cayenne pepper, or to taste
 * 1/2 cup ground dried poblano chili [peppers]]
 * 108 oz (#10 can) italian plum tomatoes, with juice
 * 12 oz beer
 * 5 lbs lean ground Beef
 * salt to taste

Directions

 * 1) In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover.
 * 2) Cook at a simmer for 1 ½ hours or until beans are just tender.
 * 3) While the beans are simmering, heat a large skillet.
 * 4) Mince the Bacon and cook it until it begins to crisp.
 * 5) Add the onions and garlic and cook over medium heat for 5 minutes.
 * 6) Add all the spices and the ground poblanos and cook another 5 minutes.
 * 7) Add the tomatoes with their juice and the beer. Simmer for half an hour.
 * 8) In another pan, cook the Beef until the pink color disappears. Drain and add it to tomatoe mixture.
 * 9) When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.
 * 10) salt to taste and let the mixture simmer for about 1 hour.
 * 11) If it is too dry, add some of the bean liquid.

Serves 25