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Acadian Eight Bean Chili Annie Rosensweigs'

 

41

Yield

8

- 10 servings

Prep

45

min

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients

¼ pound red kidney beans
¼ pound white beans
¼ pound pink beans
*
¼ pound black beans
¼ pound red beans
¼ pound pinto beans
¼ pound cranberry beans
*
¼ pound navy beans
1 pound bacon
5 large onions
peeled and chopped
cup garlic
minced
¼ cup coriander seeds
toasted, ground
*
¼ cup cinnamon
*
¼ cup paprika
*
¼ cup cayenne pepper
to taste
*
½ cup poblano peppers
*
1 can italian plum (roma) tomatoes
(108 oz), with juice
*
12 ounces beer
5 pounds beef
1 x salt
to taste
*

Directions

Pick over and wash beans.

Put in large pot and cover with 4 qts. cold water.

Soak over night. Wash and drain.

Cover with water, bring to a bowl over high heat, lower heat and simmer for 2 hours or until tender.

Cook bacon in a large skillet, drain and crumble.

Put next 7 ingredients in skillet and sauté for 5 minutes.

Add tomatoes and beer, simmer.

In another skillet sauté ground beef until no longer pink.

When beans are tender drain, reserving liquid. Add meat, bacon and vegetables to beans.

Simmer over low heat until hot, adding bean liquid if necessary.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 1145g (40.4 oz)
Amount per Serving
Calories 250954% of calories from fat
 % Daily Value *
Total Fat 152g 234%
Saturated Fat 57g 284%
Trans Fat 0g
Cholesterol 613mg 204%
Sodium 3387mg 141%
Total Carbohydrate 20g 20%
Dietary Fiber 12g 48%
Sugars g
Protein 416g
Vitamin A 1% Vitamin C 37%
Calcium 22% Iron 116%
* based on a 2,000 calorie diet How is this calculated?

 

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