CHILI RECIPES

Arcadian Eight Bean Chili

1/4 pound each of the following dried beans: kidney, white, pink, black, red, pinto, cranberry and navy
1 pound bacon
5 large onions, peeled and chopped
2/3 cup minced garlic
1/4 cup toasted coriander seeds, ground
1/4 cup ground cinnamon
1/4 cup paprika
1/4 cup cayenne pepper or to taste
1/2 cup ground dried poblano chili peppers
108 ounce Italian plum tomatoes with juice
12 ounces beer
5 pounds 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 tomato 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.


Green Chili with Pork

1/2 cup olive oil
2 large yellow onions, chopped, about 4 cups
8 medium garlic cloves, peeled and chopped
8 fresh jalapeno peppers, stemmed and minced
3 carrots, peeled and sliced crosswise into 1/2 inch pieces
1 1/2 tablespoons dried oregano, preferably Mexican
3 pounds boneless pork shoulder, cut into 1/2 inch cubes
5 cups chicken stock or canned broth
salt
28 ounces crushed Italian plum tomatoes, drained
1 potato, peeled and grated
12 large poblano chilies, roasted and peeled or 28 ounce can whole roasted mild green chilies, drained

In a large heavy duty casserole or Dutch oven warm the oil over medium heat. Add onions, garlic, jalapenos and carrots. Cook,stirring once or twice for 10 minutes. Stir in oregano and pork cubes and cook until pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 teaspoon of salt, crushed tomatoes and the grated potato. Bring to a boil, then lower the heat and cook partially covered for 1 1/2 hours, stirring occasionally. Cut the poblano into 1/2 inch strips. Add them to the chili and cook stirring often for another 30 to 45 minutes or until the pork is tender and the chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot. Serves 6 generously.