Arcadian Eight Bean Chili

      Yield: 25 Servings

    1/4 lb each,beans: kidney, white,

    1/4 c  paprika

      1 lb bacon

      5    onions,lg, peeled chopped

    2/3 c  garlic,minced

    1/4 c  coriander seed,toasted grnd

    1/4 c  cinnamon,ground

      1    red,pinto, navy, cranberry

    1/4 c  pepper,cayenne,or to taste

    1/2 c  peppers,grnd dried poblano

    108 oz tomatoes,italian plum, with

     12 oz beer

      5 lb beef,lean ground

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