Eight-bean Chili

Description

 * Serves 25

Ingredients

 * ¼ 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
 * ⅔ cup minced garlic
 * ¼ cup toasted coriander seeds ground
 * ¼ cup ground cinnamon
 * ¼ cup paprika
 * ¼ cup cayenne pepper, or to taste
 * ½ cup ground dried poblano chile 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.
 * 2) Drain and add fresh water to cover.
 * 3) Cook at a simmer for 1 ½ hours or until beans are just tender.
 * 4) While the beans are simmering, heat a large skillet.
 * 5) Mince the bacon and cook it until it begins to crisp.
 * 6) Add the onions and garlic and cook over medium heat for 5 minutes.
 * 7) Add all the spices and the ground poblanos and cook another 5 minutes.
 * 8) Add the tomatoes with their juice and the beer.
 * 9) Simmer for half an hour.
 * 10) In another pan, cook the beef until the pink color disappears.
 * 11) Drain and add it to tomato mixture.
 * 12) When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture.
 * 13) Salt to taste and let the mixture simmer for about 1 hour.
 * 14) If it is too dry, add some of the bean liquid.