Categories: Chili 
      Yield: 25 servings 
  
    1/4 lb Each, beans: kidney, white, 
           Red, pinto, navy, cranberry 
    1/4 c  Paprika 
    1/4 c  Pepper, cayenne,or to taste 
      1 lb Bacon 
    1/2 c  Peppers, grnd dried poblano 
      5    Onions, lg, peeled chopped 
    108 oz Tomatoes, italian plum, with 
    2/3 c  Garlic, minced 
     12 oz Beer 
    1/4 c  Coriander seed,toasted grnd 
      5 lb Beef, lean ground 
    1/4 c  Cinnamon, ground 
  
  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 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. Bill Pfeiffer, 1982 
  World Champion Chili