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NEW MEXICO Red Bean Chili




Source of Recipe


Janey
NEW MEXICO Red Bean Chili

FILE - NEW MEXICO

2 lb Lean ground beef
1 Large chopped onion
2 Jars canned pimentos (7oz.)
3-1/2 c Beef broth
1 can Whole tomatoes (28 oz.)
1 t Ground allspice
2 ts Ea. cumin & coriander (ground)
4 ts Oregano leaves
1/2 c New Mexico chile
3 can Kidney beans, drained (#303)

Crumble beef into 5-6 qt. pan over high heat.
Cook, stirring, until beef is well browned.
Lift our meat and set aside. Discard all
but 2 tbs. of the drippings. to drippings,
add onion and cook, stirring often,
until onion is soft.
Meanwhile, puree pimentos and their
liquid in blender. Return beef to
pan with pimento puree, broth tomatoes
(break up with spoon) and their liquid,
all spice, cumin, coriander, oregano,
ground chile, and beans.

Bring to boil; then reduce heat, cover,
and simmer for 45 minutes. Uncover and
continue to simmer until thickened to
your liking; stir often.
Serves 6.
Note:
Substitute roasted red pepper in
place of pimento if desired.
Proceed as directed.