* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Anne Rosensweigs Arcadian Eight Bean Chili
 Categories: Chili, Spicy, Make ahead, Hearty
      Yield: 1 Servings
 
    1/4 lb Each of the following dried
           -beans:  kidney, white,
           -pink,
           -black, red, pinto,
           -cranberry, and navy
      1 lb Bacon
      5 lg Onions, peeled and chopped
    2/3 c  Minced garlic
    1/4 c  Toasted coriander seeds,
           -ground
    1/4 c  Ground cinnamon
    1/4 c  Paprika
    1/4 c  Cayenne pepper, or to taste
           -for the timid of tongue
    1/2 c  Ground dried Poblano chili
           -peppers
    108 oz (#10 can) Italian plum
           -tomatoes, with juice
     12 oz Beer
      5 lb Lean ground beef
           -salt to taste
 
  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.
  
  Serves 25
  
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Anns Texas Chili
 Categories: Beef
      Yield: 8 Servings
 
           BURGE
      3 lb Boneless chuck -- cubed
      2 tb Vegetable oil
      3    Garlic cloves -- chopped
      2 ts Cumin
      3 tb Flour
      1 tb Oregano
      2    Beef broth cans
      1 ts -Salt
    1/4 ts -Pepper
      4 tb Chili powder -- or to taste
 
  Heat oil in a 4 qt. pot, add beef, stirring frequently until meat
  loses color - DO NOT brown! Lower heat, stir in garlic, chili
  mixture, stirring until beef is evenly coated. Crumble oregano over
  meat. Add 1 1/2 cans broth and stir til liquid is well blended. Add
  salt & pepper, bring to a boil, stirring occasionally. Reduce heat;
  simmer partially covered over low heat for 1 1/2 hours, stirring
  occasionally. Add remaining broth, cook 30 minutes more. Cool
  thoroughly. Cover & refrigerate overnight. Reheat chili very gently.
 
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... Sincerely yours Gigi
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