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60 minutes
Prep: 15 minutes
Cook: 45 minutes
712 calories per serving view nutrition facts
4 servings
suggest servings
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| 2 | pounds | ground beef, lean | |
| 1 | large | onion | chopped |
| 7 | ounces | pimentos | canned |
| 3 1/2 | cups | beef broth | |
| 28 | ounces | tomatoes | whole |
| 1 | teaspoon | allspice | ground |
| 2 | teaspoons | cumin | ground |
| 2 | teaspoons | coriander | ground |
| 4 | teaspoons | oregano leaves | |
| 1/2 | cup | new mexico chile | |
| 3 | cans | kidney beans | drained |
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 min.
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.
| % Daily Value* | |
| Total Fat 26.0g | 41% |
| Saturated Fat 10.0g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 1172mg | 49% |
| Total Carbohydrate 44.0g | 15% |
| Dietary Fiber 4.0g | 16% |
| Sugars 12.0g | |
| Protein 74.0g | 148% |
| Vitamin A | 50% | Vitamin C | 102% | |
| Calcium | 17% | Iron | 64% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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