Categories: Ground beef, Canadian, Beef, Mexican, Chili 
      Yield: 25 servings 
  
    1/4 lb Each, beans: kidney, white,         1 x  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 ea 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