Recipe - New Mexico Red Bean Chili

2 pound Lean grnd. beef
1 Large chopped onion
2 Jars canned pimentos (7oz.)
3 One half cup Beef broth
1 cn Whole tomatoes (28 oz.)
1 teaspoon Ground allspice
2 teaspoon Ea. cumin & corriander(grnd)
4 teaspoon Oregano leaves
One half cup New Mexico chile
3 cn Kidney beans, drained (#303)

Crumble beef into 56 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini