Eight-bean Chili

Eight-Bean Chili Recipe with Ground Beef, Bacon, and Poblano Peppers

Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 10

Introduction

Eight-bean chili is a hearty and flavorful dish that is perfect for a cozy night in or a gathering with friends. This recipe combines a variety of beans, ground beef, bacon, and a blend of spices to create a delicious and satisfying meal.

History

Chili has a long history in American cuisine, with roots dating back to the early settlers and cowboys who cooked hearty stews over open fires. The eight-bean chili recipe is a modern twist on this classic dish, incorporating a variety of beans for added texture and flavor.

Ingredients

Bean and Beef Recipe

0.25 lb (113 g) each of the following dried beans: kidney beans, pink beans, black beans, red beans, pinto beans, cranberry beans, navy beans, white beans
1 lb (454 g) of bacon
5 large onions, peeled and chopped
0.67 cup of minced garlic
0.25 cup of toasted coriander seeds, ground
0.25 cup of ground cinnamon
0.25 cup of paprika
0.25 cup of cayenne pepper, or to taste
0.5 cup of ground dried poblano chile peppers
108 oz (3.06 kg) (#10 can) of Italian plum tomatoes, with juice
12 oz (340 g) of beer
5 lb (2.27 kg) of lean ground beef
salt to taste

How to prepare

In a large pot, soak the beans overnight in enough water to cover.
Drain the beans and add fresh water to cover.
Simmer the beans for 1.5 hours or until they 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 to the skillet and cook over medium heat for 5 minutes.
Add all the spices and ground poblanos to the skillet and cook for another 5 minutes.
Add the tomatoes with their juice and the beer to the skillet.
Simmer the mixture for half an hour.
In another pan, cook the beef until it is no longer pink.
Drain the beef and add it to the tomato mixture.
When the beans are fully cooked, drain them, reserving the liquid, and add them to the meat and tomato mixture.
Season with salt to taste and let the mixture simmer for about 1 hour.
If the mixture is too dry, add some of the reserved bean liquid.

Variations

Vegetarian option: Omit the bacon and beef and add extra beans or tofu for protein.
Spicy option: Increase the amount of cayenne pepper or add chopped jalapenos for extra heat.
Slow cooker option: Combine all ingredients in a slow cooker and cook on low for 6-8 hours.

Cooking Tips & Tricks

Soak the beans overnight to help them cook more quickly and evenly.

- Toasting the coriander seeds before grinding them will enhance their flavor.

- Adjust the amount of cayenne pepper to suit your taste preferences.

- Be sure to drain the beans and beef well to prevent the chili from becoming too watery.

Serving Suggestions

Serve the eight-bean chili with a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro. Cornbread or crusty bread is a perfect accompaniment.

Cooking Techniques

Simmer the beans until they are just tender to ensure they are not overcooked.

- Cook the beef until it is no longer pink to ensure it is fully cooked through.

Ingredient Substitutions

Use turkey bacon or vegetarian bacon as a substitute for pork bacon.

- Ground turkey or chicken can be used instead of beef for a leaner option.

Make Ahead Tips

The chili can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Presentation Ideas

Garnish the chili with a sprinkle of chopped green onions or a drizzle of hot sauce for a pop of color and flavor.

Pairing Recommendations

Pair the eight-bean chili with a crisp green salad or a side of steamed vegetables for a well-rounded meal.

Storage and Reheating Instructions

Store any leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over medium heat until warmed through.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including iron, potassium, and vitamin C.

Alergens

This recipe contains bacon and beef, which may be allergens for some individuals.

Summary

Eight-bean chili is a nutritious and filling dish that provides a good balance of carbohydrates, fats, and proteins. It is a great option for a satisfying meal.

Summary

Eight-bean chili is a delicious and nutritious dish that is perfect for a cozy night in or a gathering with friends. With a blend of beans, beef, bacon, and spices, this hearty chili is sure to satisfy your cravings for a comforting meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. It was a cold winter day, and I had just arrived at my friend Martha's house for our weekly cooking club. Martha was always coming up with new and exciting recipes to try, and this time she had a special treat in store for us: Eight-bean Chili.

As I watched Martha gather all the ingredients and begin to prepare the chili, I couldn't help but ask her where she had learned such a unique recipe. Martha smiled and told me that she had actually learned it from her grandmother, who had passed it down to her many years ago.

Martha's grandmother, she explained, had grown up during the Great Depression and had learned to make do with whatever ingredients she had on hand. This Eight-bean Chili recipe was a result of her resourcefulness and creativity in the kitchen.

As Martha cooked, she shared with us the story of how her grandmother had come across the recipe. It had been a bitterly cold winter, and the family's pantry was nearly bare. With only a few cans of beans and some basic spices to work with, her grandmother had set out to create a hearty and satisfying meal for her family.

Using a combination of kidney beans, black beans, pinto beans, garbanzo beans, navy beans, lima beans, red beans, and white beans, her grandmother had created a rich and flavorful chili that quickly became a family favorite. The secret, Martha explained, was in the seasoning – a blend of chili powder, cumin, garlic, and onion that gave the chili its distinctive taste.

As Martha finished cooking the chili and ladled it into bowls for us to enjoy, I couldn't wait to take my first bite. The aroma that wafted up from the bowl was intoxicating, and the first spoonful was like a taste of heaven. The beans were tender and flavorful, the spices perfectly balanced, and the overall dish was warm and comforting – just what I needed on a chilly winter day.

I knew then that I had to learn how to make this Eight-bean Chili for myself. Martha graciously shared her grandmother's recipe with me, along with some tips and tricks to make it just right. Over the next few weeks, I experimented with the recipe, tweaking it here and there until I had perfected it to my liking.

Now, whenever I make Eight-bean Chili, I can't help but think of Martha's grandmother and the love and care she put into creating this delicious dish. I like to imagine her standing in her kitchen, surrounded by the comforting aromas of beans and spices, stirring the pot with a smile on her face.

As I serve the chili to my own family and friends, I know that I am carrying on a tradition that has been passed down through the generations. And with each bowl that is enjoyed and savored, I feel a connection to Martha's grandmother and all the other cooks who have come before me, sharing their recipes and their love of good food.

In the end, it's not just about the ingredients or the cooking technique – it's about the stories and memories that are shared around the table, the laughter and conversation that accompany each delicious bite. And for that, I am truly grateful to have learned the recipe for Eight-bean Chili.