---------- Recipe via Meal-Master (tm) v8.02
 
       Title: Acadian Eight Bean Chili      Annie Rosensweigs'
  Categories: Chili
       Yield: 25 servings
 
     1/4 lb Each of the following beans
            Kidney, White, Pink, Black,
            Red, Pinto, Cranberry, Navy.
       1 lb Bacon
       5 lg Onions, peeled and chopped
     2/3 c  Garlic, minced
     1/4 c  Coriander seeds, toasted
            And ground
     1/4 c  Cinnamon
     1/4 c  Paprika
     1/4 c  Cayenne pepper or to taste
            For the timid tongue
     1/2 c  Dried Poblano Chili peppers
            Ground
       1 cn 108 oz Italian tomatoes
            W/juice
      12 oz Beer
       5 lb Lean ground beef
            Salt to taste
 
   Pick over and wash beans. Put in large pot and cover with 4 qts. cold
   water. Soak over night. Wash and drain. Cover with water, bring to a
 bowl
   over high heat, lower heat and simmer for 2 hours or until tender. Cook
   bacon in a large skillet, drain and crumble. Put next 7 ingredients in
   skillet and saut=82e for 5 minutes. Add tomatoes and beer, simmer. In
 another
   skillet saut=82e ground beef until no longer pink. When beans are tende=
 r
   drain, reserving liquid. Add meat, bacon and vegetables to beans.
 Simmer
   over low heat until hot, adding bean liquid if necessary.
 
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