Acadian Eight Bean Chili Annie Rosensweigs'
Submitted by mr-mom
Acadian eight-bean chili with kidney, white, pink, black, red, pinto, cranberry, and navy beans slow-simmered with bacon, ground beef, beer, tomatoes, and warm spices.
YIELD
8 - 10 servingsPREP
45 minCOOK
2 hrsREADY
3 hrsSoak eight different kinds of beans overnight, then simmer them two hours until tender while you build the flavor base.
Cook bacon until crisp, sauté onions and garlic with toasted coriander, cinnamon, paprika, cayenne, and poblano peppers, then add tomatoes and beer.
Brown five pounds of ground beef separately, combine everything with the drained beans, and simmer until the flavors marry into deep, complex chili.
Serves eight to ten with layers of spice, smoke, and bean variety in every bowl.
Kitchen Tips
- Soak beans overnight to ensure even cooking and reduce cook time
- Toast coriander seeds before grinding for deeper, nuttier flavor
- Reserve bean cooking liquid to adjust chili consistency during final simmer
Ingredients
Directions
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 sauté for 5 minutes.
Add tomatoes and beer, simmer.
In another skillet sauté 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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