Arcadian Eight Bean Chili
Submitted by virginia
Arcadian eight bean chili packs six bean varieties, ground beef, bacon, and dried poblanos into a smoky simmered crowd-feeder. Cinnamon and coriander give this chili an unexpected depth.
YIELD
25 servingsPREP
1 hrsCOOK
4 hrsREADY
5 hrsArcadian eight bean chili is built for a crowd: 25 servings of slow-simmered beans, ground beef, and smoky dried poblano peppers cooked into one unforgettable pot. Six different beans (kidney, white, red, pinto, navy, and cranberry) bring varied textures and colors that no single-bean chili can match.
The spice profile is what sets this apart from a standard Texas chili. A quarter cup of ground cinnamon (yes, really) plus toasted ground coriander and a serious paprika-cayenne base creates the kind of layered warmth that hits different parts of the palate. The cinnamon reads as background depth, not dessert.
Minced bacon rendered down at the start lays a smoky foundation. Onions and a generous ⅔ cup of garlic cook into that fat, then the spices and dried poblanos bloom in the same pan. Add tomatoes and beer, simmer a half hour, fold in browned beef and tender beans, then let everything mingle for another hour.
Pro Tips
- Soak the beans overnight in plenty of water; skipping this step extends the cook time by hours and produces inconsistent textures across varieties.
- Toast and grind the dried poblanos and coriander seeds yourself for the deepest flavor; pre-ground spices lose volatile oils within months.
- Reserve the bean cooking liquid; it is starchy and seasoned, perfect for thinning the chili if it gets too thick during the long simmer.
- This tastes even better day two. Make it ahead and reheat gently; the flavors deepen and integrate overnight in the fridge.
Variations
- Swap one of the beans for black beans for additional color contrast and a slightly earthier profile.
- Replace the beer with stout for a heavier, more malt-forward base.
- Top servings with diced avocado, sour cream, shredded sharp cheddar, and chopped cilantro for full chili-bar treatment.
Ingredients
Directions
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.
Comments
