New Mexican Red Bean Chili

New Mexican Red Bean Chili

New Mexican Red Bean Chili

45 minutes

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   6 Points
Cuisine
  • Mexican
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 3 1/2 cups regular strength beef broth
  • 3 cans (16 oz.) kidney beans, drained
  • 1/2 cup ground dry New Mexico or California chilies
  • 2 teaspoons coriander
  • 1 teaspoon ground allspice
  • 2 teaspoons ground cumin
  • 2 pounds lean ground beef
  • 4 teaspoons dry oregano leaves
  • 1 large red onion, chopped
  • 2 jars (7 oz.) roasted red peppers or canned piment
  • 1 cup (8 oz.) tomatoes, cut up
Instructions

In a blender, whirl red peppers and their liquid until smooth. Set aside.In a 5-6 quart pan over high heat, cook onion and half of beef until onion is limp, 6-8 minutes; stir often.

Remove from pan. Cook remaining beef until well browned; stir often. Skim and discard fat. Return beef and onion to pan with pureed peppers, broth, tomatoes and liquid, allspice, cumin, coriander, oregano, ground chilies and beans. Bring to a boil over high heat, then simmer, covered, for 45 minutes, stir often. Uncover and simmer until thickened to your liking, 15-

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