Ingredients Jump to Instructions ↓

  1. 1/4 lb 113g / 4oz beans: kidney, white

  2. 1/4 cup 59ml Paprika

  3. 1 lb 454g / 16oz Bacon

  4. 5 Onions - lg, peeled chopped

  5. 2/3 cup 61g / 2 1/5oz Garlic - minced

  6. 1/4 cup 59ml Coriander seed - toasted grnd

  7. 1/4 cup 59ml Cinnamon - ground

  8. Red - pinto, navy, cranberry

  9. 1/4 cup 59ml Pepper - cayenne, or to taste

  10. 1/2 cup 118ml Peppers - grnd dried poblano

  11. 108 oz 3068g Tomatoes - Italian plum, with

  12. 12 fl ozs 340ml Beer

  13. 5 lbs 2270g / 80oz Beef - lean ground

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

  3. 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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