1/4 lb each, beans: kidney, white,
1 red, pinto, navy, cranberry
1/4 cup paprika
1/4 cup pepper, cayenne,or to taste
1 lb bacon
1/2 cup peppers, grnd dried poblano
5 onions, lg, peeled chopped
108 oz tomatoes, italian plum, with
2/3 cup garlic, minced
12 oz beer
1/4 cup coriander seed,toasted grnd
5 lb beef, lean ground
1/4 cup cinnamon, ground
Directions
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. Bill Pfeiffer, 1982 World Champion Chili
Servings: 25 servings
Arcadian Eight Bean Chili Recipe brought to you by Recipe Ideas
Categories: Bean; Chili
The History of Recipes
It is quite feasible to prove the history of recipes way back into ancient history, certainly as far back as the early Egyptians, and quite possibly further than that. Interesting though that is, generally, these early recipes were just primitive hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a series of tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. During Roman times 25BC a man called Apicius compiled some scripts describing recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were separated into starters, main course and desserts, something that is very familiar to us today. Aspicius also tells us how the Roman cooks used many different aromatic flavors, including a few that are still present in modern kitchens like thyme, fennel and parsley. Closer to modern times, we have a couple of interesting recipe books dating from the fourteenth century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are not about the indian curry that appears on menues today, but instead accounts of the types of food prepared for the rich and wealthy people of that period. Later, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including parsley and basil. The introduction of these new culinary ideas was responsible for an increase in books on cooking, some of which are kept safe in private cookery archives. By the time we get to the twentieth century, recipe books were in high demand, due to higher levels of literacy, more leisure time and a general increase in wealth. Like it or not, the introduction of TV brought us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Arcadian Eight Bean Chili recipe.
