Arcadian Eight Bean Chili Recipe

Ingredients :
1/4 pound each of these dried beans: kidney, white, pink, black, red, pinto, cranberry, and navy, 2/3 Cup minced garlic, 1/2 Cup ground dried Poblano chili peppers, 108 ounces (10 cans) Italian plum tomatoes (with juice), 12 ounces beer, 1 pound bacon, 5 large onions (peeled and chopped), 5 pounds lean ground beef, 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, Salt to taste

Preparation :
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 90 minutes. 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 5-6 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 60 minutes. If it is too dry, add some of the bean liquid.