1/4 lb each, dried beans: kidney, white, pink, black, red, pinto, cranberry, navy
1/4 cup Cayenne pepper, to taste
1/2 cup ground dried poblano chili peppers
1 lb bacon
108 oz (#10 can) italian plum tomatoes
5 large onions, peeled and chopped with juice
2/3 cup minced garlic
12 oz beer
1/4 cup toasted coriander seeds, ground
5 lb lean ground beef
1/4 cup ground cinnamon
salt, to taste
1/4 cup paprika


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 tomatoes 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.