NEW MEXICO RED BEAN CHILI

      Title: NEW MEXICO RED BEAN CHILI
  Categories: Chili, Mexican, Soups, Main dish
       Yield: 6 Servings
  
       2 lb Lean grnd. beef
       1    Large chopped onion
       2    Jars canned pimentos (7oz.)
   3 1/2 c  Beef broth
       1 cn Whole tomatoes (28 oz.)
       1 ts Ground allspice
       2 ts Ea. cumin & corriander(grnd)
       4 ts Oregano leaves
     1/2 c  New Mexico chile
       3 cn 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 fook, 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, corriander, oregano, ground chile,
   and beans. Bring to boil; then reduce heat, cover, and simmer for 45
   minn.. Uncover and continue to simmer until thickened to you liking;
   stir often.
   
   Note:  Substitute roasted red pepper in place of pimento if desired.
   Proceed as directed.
[ add our full cookbook to your website ] [ Search The Cookbook ]