:: Home   :: Contact us   :: Feedback   :: Site Map          
 | Chili News | Recipes |Articles |Hot Links | Photo Gallery
Behind the Eight Bean Chili

Behind the Eight Bean Chili


1/4lb of each of the following dry beans: kidney, white, pink, black, red, pinto, cranberry, and navy
1 LB bacon, cut into pieces
5 large onions, chopped
1 jar minced garlic
1/4 cup coriander
1/4 cup cinnamon
1/4 cup paprika
1/4 cup cayenne pepper
1/2 cup dried red peppers
1 gallon can Italian plum tomatoes, with juice
1 can non-alcoholic beer
5 LB ground beef
Salt to taste

THIS RECIPE WILL FEED A WHOLE TROOP. In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. cook at simmer 1 1/2 hours. Heat a #14 Dutch oven and fry bacon until just beginning to crisp. Add onions and garlic. Cook over medium heat for 5 min. Add a11 spices and cook another 5 minutes. Add tomatoes and juice and the nla beer. Simmer 1/2 hour. Divide meat into three batches and brown in large skillet. Drain and add to tomato mixture. When the beans are fully cooked, drain, reserving liquid, and add to meat/tomato mixture. Salt to taste and simmer 1 hour. Add bean liquid as necessary.


Back | Home | Next
Photos | Hot Links | Articles | Terlingua Chili Blog | Chili News | Recipes
Copyright ⓒ 2005 InterActive Systems & Services, Inc. All rights reserved