New Mexico Red Bean Chili Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Lean grnd. beef,
1 Large: chopped onion,
2 Jars: canned pimentos, 7oz.
3 1/2 cup: Beef broth,
1 can: Whole tomatoes, 28 oz.
1 tsp: Ground allspice,
2 tsp: Ea. cumin & corriander, grnd
4 tsp: Oregano leaves,
1/2 cup: New Mexico chile,
3 can: Kidney beans, drained, #303
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.
Source from luhu.jp
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.
Source from luhu.jp