Best Recipes

• 2 jars (7oz.) roasted peppers or canned pimientos
• 1 large red onion, chopped
• 2 pounds lean ground beef
• 3 1/2 cups beef broth
• 1 can (28oz.) tomatoes. chopped (or fresh tomatoes)
• 1 teaspoon ground allspice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 4 teaspoons dry oregano leaves
• 1/2 cup ground New Mexico or California chilies
• 3 cans (16oz.) kidney beans (drained)

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 the pan of beef and add pureed peppers.  Add beef broth, tomatoes, and liquid.  Add allspice, cumin, corander, 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, 15-20 minutes, stirring often.  If made ahead, cool, cover and chill up to 2days.  Reheat to serve.  Makes 3 quarts.  Note; Loof for ground New Mexico or California chilies in well-stocked supermarkets or Mexican groceries; their flavors are similar.  Serves 6.