Anne Rosensweig's Arcadian Eight Bean Chili

      Yield: 25 Servings

    1/4 lb each of,,Dried

      1    kidney,white, pink, navy,

           -black,r,ed, pinto,cranber

      1 lb bacon

      5 lg onions,peeled and chopped

    2/3 c  garlic,Minced

    1/4 c  coriander seeds,Toasted

           -ground

    1/4 c  cinnamon,Ground

    1/4 c  paprika

    1/4 c  cayenne pepper,or to taste

    1/2 c  ground poblano chili,Dried

           -peppers

    108 oz (#10 can) italian plum

           -tomatoes,wi,th juice

     12 oz beer

      5 lb lean beef salt to,Ground

           -taste

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