New Mexican Red Bean Chili

1. 1

   In a blender, whirl red peppers and their liquid until smooth. Set aside.

2. 2

   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-

* Per serving · 4 servings · Values may vary.

No additional tips available.