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Arcadian Eight Bean Chili


Arcadian Eight Bean Chili recipe













Trans-fat Free, Good source of fiber


¼ pound red kidney beans
¼ pound white beans
¼ pound red beans
¼ pound pinto beans
¼ pound navy beans
¼ pound cranberry beans
¼ cup paprika
¼ cup cayenne pepper
or to taste
1 pound bacon
½ cup poblano peppers
green, dried
5 large onions
108 ounces tomatoes, canned with juice
italian plum
cup garlic
12 ounces beer
¼ cup coriander seeds
toasted, ground
5 pounds ground beef, lean
¼ cup cinnamon


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 1½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 308g (10.9 oz)
Amount per Serving
Calories 35045% of calories from fat
 % Daily Value *
Total Fat 18g 27%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 738mg 31%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 11%
Sugars g
Protein 65g
Vitamin A 3% Vitamin C 26%
Calcium 8% Iron 25%
* based on a 2,000 calorie diet How is this calculated?


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