New Mexico Red Bean Chili

Directions

Crumble beef into 5 to 6 quart pan over high heat. Cook; stirring, until beef is wel l browned. Lift our meat and set aside. Discard all but 2 tablespoons of the drippings.

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

Meanwhile, purée pimentos and their liquid in blender. Return beef to pan with pimento purée, broth tomatoes (break up with spoon) and their liquid, all spice, cumin, coriander, 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 your liking; stir often.