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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 cup minced garlic
1/4 cup toasted coriander seeds, ground
1/4 cup ground cinnamon
1/4 cup paprika
1/4 cup cayenne pepper, or to taste for the timid of tongue
1/2 cup 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
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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.
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