New Mexico Red Bean Chili

1. 1

   Crumble beef into 5 to 6 qt.

2. 2

   pan over high heat.

3. 3

   Cook, stirring, until beef is well browned.

4. 4

   Lift our meat and set aside.

5. 5

   Discard all but 2 tablespoons of the drippings.

6. 6

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

7. 7

   Meanwhile, puree pimentos and their liquid in blender.

8. 8

   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.

9. 9

   Bring to boil; then reduce heat, cover, and simmer for 45 minn..

10. 10

    Uncover and continue to simmer until thickened to you liking; stir often.

* Per serving · 4 servings · Values may vary.

No additional tips available.