Ingredients Jump to Instructions ↓

  1. 1/4 lb Each, beans: kidney, white,

  2. Red, pinto, navy, cranberry 1/4 c Paprika

  3. 1/4 c Pepper, cayenne,or to taste

  4. 1 lb Bacon

  5. 1/2 c Peppers, grnd dried poblano

  6. 5 Onions, lg, peeled chopped

  7. 108 oz Tomatoes, italian plum, with

  8. 2/3 c Garlic, minced

  9. 12 oz Beer

  10. 1/4 c Coriander seed,toasted grnd

  11. 5 lb Beef, lean ground

  12. 1/4 c Cinnamon, ground

  13. 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

  14. 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. Bill Pfeiffer,

  15. 1982 World Champion Chili


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