Ingredients
- 2 jars (7 oz.) roasted red peppers or canned piment
- 1 large red onion, chopped
- 2 pounds lean ground beef
- 3 1/2 cups regular strength beef broth
- 1 cup (8 oz.) tomatoes, cut up
- 1 teaspoon ground allspice
- 2 teaspoons ground cumin
- 2 teaspoons coriander
- 4 teaspoons dry oregano leaves
- 1/2 cup ground dry New Mexico or California chilies
- 3 cans (16 oz.) kidney beans, drained
Make it step by step
- 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-
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.