New Mexican Red Bean Chili


2 jars (7 oz.) roasted red peppers or canned piment
2 pounds lean ground beef
3 1/2 cups regular strength beef broth
1 cup (8 oz.) tomatoes, cut up
1 teaspoon ground allspice
2 teaspoons ground cumin
2 teaspoons coriander
4 teaspoons dry oregano leaves
1/2 cup ground dry New Mexico or California chilies
3 cans (16 oz.) kidney beans, drained


In a blender, whirl red peppers and their liquid until smooth. Set aside.
In a 5-6 quart pan over high heat, cook onion and half of beef until onion is limp, 6-8 minutes; stir often. Remove from pan. Cook remaining beef until well browned; stir often. Skim and discard fat. Return beef and onion to pan with pureed peppers, broth, tomatoes and liquid, allspice, cumin, coriander, oregano, ground chilies and beans. Bring to a boil over high heat, then simmer, covered, for 45 minutes, stir often. Uncover and simmer until thickened to your liking, 15-




If made ahead, cool, cover and chill up to 2 days. Reheat to serve. Optional additions: corn, bell pepper, additional spices.


3.0 quarts (6 servings)


Sunday, December 6, 2009 - 10:48pm


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