Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz The following dried - beans: kidney, whit black, red, pinto, and navy

  2. 1 lb 454g / 16oz Bacon

  3. 5 lbs 2270g / 80oz Onions - peeled and chopped (large)

  4. 2/3 cup 61g / 2 1/5oz Minced garlic

  5. 1/4 cup 27g / 1oz Toasted coriander seeds - ground

  6. 1/4 cup 59ml Ground cinnamon

  7. 1/4 cup 59ml Paprika

  8. 1/4 cup 59ml Cayenne pepper - or to taste

  9. The timid of tongue

  10. 1/2 cup 118ml Ground dried poblano chili - peppers

  11. 108 oz 3068g Italian plum - tomatoes, with juice (#10 can)

  12. 12 oz 340g Beer

  13. 5 lbs 2270g / 80oz Lean ground beef - salt to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. In another pan, cook the beef until the pink color disappears. Drain and add it to tomato 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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