Arcadian Eight Bean Chili - Revision history

Abderian at 10:28, 3 May 2009

2009-05-03T10:28:52Z

Abderian: Cleaned up the ingredients

2009-05-03T10:26:05Z

Cleaned up the ingredients

Dmitri Molotov: /* Ingredients */

2009-04-28T04:14:13Z

Ingredients

Dmitri Molotov: New page: Recipe by Anne Rosenweig, submitted by Dmitri Molotov category:chilicategory:beefcategory:beercategory:beans == Arcadian Eight Bean Chili == ===Ingredients=== 1/4 l...

2009-04-28T04:13:11Z

New page: Recipe by Anne Rosenweig, submitted by Dmitri Molotov category:chili category:beef category:beer category:beans == Arcadian Eight Bean Chili == ===Ingredients=== 1/4 l...

New page

Recipe by Anne Rosenweig, submitted by [[Dmitri Molotov]]
[[category:chili]][[category:beef]][[category:beer]][[category:beans]]

== Arcadian Eight Bean Chili ==

===Ingredients===

1/4 lb each of the following dried beans: kidney, white, pink,
black, red, pinto, cranberry, and navy
1 lb bacon
5 large onions, peeled and chopped
2/3 C minced garlic
1/4 C toasted coriander seeds, ground
1/4 C ground cinnamon
1/4 C paprika
1/4 C cayenne pepper, or to taste for the timid of tongue
1/2 C ground dried Poblano chili peppers
108 oz (#10 can) Italian plum tomatoes, with juice
12 oz beer
5 lb lean ground beef
salt to taste

===Method===

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 about 1 hour. If it is too dry, add some of
the bean liquid.

Serves 25

@@ Line 7: / Line 7: @@
 ===Ingredients===
-/4 lb  each of the following dried beans:  kidney, white, pink, black, red, pinto, cranberry, and navy
+*1/4 lb  each of the following dried beans:  kidney, white, pink, black, red, pinto, cranberry, and navy
-lb    bacon
+*1 lb    bacon
-       large onions, peeled and chopped
+*5       large onions, peeled and chopped
-/3 C   minced garlic
+*2/3 C   minced garlic
-/4 C   toasted coriander seeds, ground
+*1/4 C   toasted coriander seeds, ground
-/4 C   ground cinnamon
+*1/4 C   ground cinnamon
-/4 C   paprika
+*1/4 C   paprika
-/4 C   cayenne pepper, or to taste for the timid of tongue
+*1/4 C   cayenne pepper, or to taste for the timid of tongue
-/2 C   ground dried Poblano chili peppers
+*1/2 C   ground dried Poblano chili peppers
-oz  (#10 can) Italian plum tomatoes, with juice
+*108 oz  (#10 can) Italian plum tomatoes, with juice
-oz   beer
+*12 oz   beer
-lb    lean ground beef, salt to taste
+*5 lb    lean ground beef, salt to taste
 ===Method===

@@ Line 24: / Line 24: @@
 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
+Drain and add fresh water to cover.  Simmer for  1 1/2
 hours or until beans are just tender.
@@ Line 34: / Line 34: @@
 In another pan, cook the beef until the pink color disappears.  Drain
-and add it to tomatoe mixture.
+and add it to tomato mixture.
 When the beans are fully cooked, drain them, reserving the liquid,