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Home > Resources > The Outdoors > Cooking > Dutch Oven

Behind The Eight Bean Chili

Dry beans:

1/4 lb kidney
1/4 lb white
1/4 lb pink
1/4 lb black
1/4 lb red
1/4 lb pinto
1/4 lb cranberry
1/4 lb navy
1 lb bacon, cut into pieces
5 large onions, chopped
1 jar minced garlic
1/4 cups coriander
1/4 cups cinnamon
1/4 cups paprika
1/4 cups cayenne pepper
1/2 cups dried red peppers
1 can non-alcoholic beer
5 lb ground beef
1 gal.can Italian plum tomatoes, w/juice
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 simmer 1 1/2 hours. Heat a #14 Dutch oven and fry bacon until just beginning to crisp. Add onions and garlic. Cook over medium heat for 5 minutes. Add all spices and cook another 5 minutes. Add tomatoes and juice and the n/a beer. Simmer 1/2 hour. Divide meat into three batches and brown in large skillet. Drain and add to tomato mixture. When the beans are fully cooked, drain, reserving liquid, and add to meat/tomato mixture. Salt to taste and simmer 1 hour. Add bean liquid as necessary.

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