Behind the 8-bean Chili

1/4lb of each of the following dry beans: kidney, white, 
pink, black, red, pinto, cranberry, and navy
1 LB bacon, cut into pieces
5 large onions, chopped
1 jar minced garlic
1/4 cup coriander
1/4 cup cinnamon
1/4 cup paprika
1/4 cup cayenne pepper
1/2 cup dried red peppers
1 gallon can Italian plum tomatoes, with juice
1 can non-alcoholic beer
5 LB ground beef
Salt to taste

THIS RECIPE WILL FEED A WHOLE TROOP. 

In a large pot, soak the beans together
overnight in water to cover. Drain and add fresh water to cover. cook at
simmer 1 1/2 hours. Heat a #14 Dutch oven and fry bacon until just beginning
to crisp. Add onions and garlic. Cook over medium heat for 5 min. Add a11
spices and cook another 5 minutes. Add tomatoes and juice and the nla beer.
Simmer 1/2 hour. Divide meat into three batches and brown in large skillet.
Drain and add to tomato mixture. When the beans are fully cooked, drain,
reserving liquid, and add to meat/tomato mixture. Salt to taste and simmer 1
hour. Add bean liquid as necessary.