---------- 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 saute for 5 minutes. Add
  tomatoes and beer, simmer. In another skillet saute ground beef
  until no longer pink. When beans are tender 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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