New Mexico Red Bean Chili

1. 1

   Crumble beef into 5 to 6 quart pan over high heat.

2. 2

   Cook; stirring, until beef is wel l browned.

3. 3

   Lift our meat and set aside.

4. 4

   Discard all but 2 tablespoons of the drippings.

5. 5

   To drippings, add onion and fook, stirring often, until onion is soft.

6. 6

   Mean while, puree pimentos and their liquid in blender.

7. 7

   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.

8. 8

   Bring to boil; then reduce h eat, cover, and simmer for 45 min.

9. 9

   Uncover and continue to simmer until thick ened to your liking; stir often.

* Per serving · 4 servings · Values may vary.

No additional tips available.