In a large pot, soak the dried beans together overnight in water to cover.

Drain the soaked beans and add fresh water to cover.

Cook at a simmer for 1 1/2 hours or until the 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 to the skillet with the bacon and cook over medium heat for 5 minutes.

Add all the spices (toasted coriander seeds, ground cinnamon, paprika, cayenne pepper, and ground dried Poblano chili peppers) to the skillet and cook for another 5 minutes.

Add the Italian plum tomatoes with their juice and the beer to the skillet.

Simmer for half an hour.

In another pan, cook the ground beef until the pink color disappears.

Drain any excess fat.

Add the cooked ground beef to the tomato mixture in the skillet.

Once the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture in the skillet.

Salt to taste and let the mixture simmer for about 1 hour.

If it is too dry, add some of the reserved bean liquid.