New Mexican Red Bean Chili Recipe

First, in a blender, whirl the roasted peppers and their liquid until completely smooth; set this aside. Grab a large 5-6 quart pan and set it over high heat. Add the onion and half of the ground beef, cooking for 6-8 minutes, stirring often, until the onion softens and the beef is no longer pink. Remove this mixture from the pan.

Cook the remaining beef in the same pan, stirring often, until it's well browned. Skim and discard any excess fat, then return the cooked beef and onion to the pan. Pour in the pureed peppers, beef broth, tomatoes (with their liquid), kidney beans, and all the spices: allspice, cumin, coriander, oregano, and ground chilies. Bring the mixture to a boil over high heat, then reduce the heat, cover, and let it simmer for 45 minutes, stirring occasionally. Finally, uncover the chili and continue to simmer, stirring as needed, until it has thickened to your preference.