New Mexico Red Bean Chili

Course : Chili
Serves: 6
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2 pound Lean grnd. beef
1 Large chopped onion
14 Ounces canned pimentos
3 1/2 cup Beef broth
28 Ounces Whole tomatoes
1 Teaspoon Ground allspice
2 Teaspoon cumin
2 Teaspoon corriander(grnd)
4 Teaspoon Oregano leaves
1/2 cup New Mexico chile
51 ounces Kidney beans drained

Preparation / Directions:

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.

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