Arcadian Eight Bean Chili

1/4 lb each beans: kidney, white, red, pinto, navy, cranberry
1/4 c paprika
1 lb bacon
5 onions, lg, peeled chopped
2/3 c garlic, minced
1/4 c coriander seed, toasted, ground
1/4 c cinnamon, ground
1/4 c cayenne pepper or to taste
1/2 c Poblano peppers, ground, dried
108 oz Italian plum tomatoes
12 oz beer
5 lb lean beef, ground

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.

Yield: 25 Servings

Arjay's Sand Springs Chili - Southern

2 lb beef, coarse ground
1/2 lb flank steak, 1/4 cubs
1/2 lb reg. beef, ground
15 oz tomato sauce
12 oz beer
12 oz tomato paste
1 T yellow cornmeal
1 T red wine vinegar
1/4 c minced onion, instant
1/4 c chili powder
1 t red pepper, crushed
1 t cumin, ground
1/4 t basil leaves
1/4 t caraway seeds
1/4 t coriander
1/4 t marjoram
1/4 t red pepper, ground
1/3 t ginger
1/3 t tarragon
1/3 t dill seed
1/3 t paprika
1/3 t tumeric, ground
1/3 t caramon, ground
1 ds curry
1 ds dill weed
1 ds rosemary
1 ds saffron
1 ds thyme
1 bay leaf, crushed
1 cinnamon stick
1 1/2 t garlic, minced
1 1/2 t salt
1 T oregano leaves
2 T salad oil

In a large saucepan, heat oil until hot. Add beef cubes; brown on all sides, remove and set aside. Add ground beef, both grinds, brown, stirring to crumble. Add tomato sauce, tomato paste, one cup of water, vinegar and all the other dry ingredients listed. (Mix the cornmeal, onions, all the spices in a bowl then add them after the meat has been cooked). Also add the browned beef cubes, stir well, then add the beer and stir some more until all the ingredients are mixed well. Simmer, covered, strring occasionally, for at least 2 hours. This can be prepared early in the day and kept on low heat to let spices blend togather. Add more water if needed. Remove cinnamon stick before serving.

Yield: 4 Servings