New Mexico Red Bean Chili

6 Servings

2 lb grnd. beef, Lean
1 large onion, Chopped
2 jars pimentos (7oz.), Canned
3 1/2 c beef broth
1 cn whole tomatoes (28 oz.)
1 t allspice, Ground
2 t ea. cumin & corriander(grnd)
4 t oregano leaves
1/2 c new mexico chile
3 cn kidney beans, drained (#303)
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 cook, 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.