New Mexico Red Bean Chili

• 2 pounds ground beef, lean
• 1 large onions chopped
• 2 jars pimentos canned
• 3 1/2 cups beef stock
• 1 28 tomatoes ounces
• 1 teaspoon allspice ground
• 2 teaspoons cumin and coriander, ground
• 2 teaspoons coriander ground
• 4 teaspoons oregano
• 1/2 cup new mexico chile
• 3 cans red kidney beans drained

1. Crumble beef into 5 to 6 quart pan over high heat.
2. Cook; stirring, until beef is wel l browned.
3. Lift our meat and set aside.
4. Discard all but 2 tablespoons of the drippings.
5. To drippings, add onion and fook, stirring often, until onion is soft.
6. Mean while, puree pimentos and their liquid in blender.
7. Return beef to pan with pimento puree, broth tomatoes (break up with spoon) and their liquid, all spice, cu min, corriander, oregano, ground chile, and beans.
8. Bring to boil; then reduce h eat, cover, and simmer for 45 min.
9. Uncover and continue to simmer until thick ened to your liking; stir often.

ground beef, onions, pimentos, beef stock, tomatoes, ground, cumin, coriander ground, oregano, red kidney

Taken from recipeland.com/recipe/v/new-mexico-red-bean-chili-37669 (may not work)