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
- Crumble beef into 5 to 6 quart pan over high heat.
- Cook; stirring, until beef is wel l browned.
- Lift our meat and set aside.
- Discard all but 2 tablespoons of the drippings.
- To drippings, add onion and fook, stirring often, until onion is soft.
- Mean while, 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, cu min, corriander, oregano, ground chile, and beans.
- Bring to boil; then reduce h eat, cover, and simmer for 45 min.
- 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)