James's Red Bean Chili
2 lb lean grnd. beef
1 large chopped onion
2 jars canned pimentos (7oz.)
3 1/2 cup beef broth
1 can whole tomatoes (28 oz.)
1 tsp ground allspice
2 tsp ea. cumin & corriander (grnd)
4 tsp oregano leaves
1/2 cup new Mexico chili
3 can 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 fook, 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, coriander, oregano, ground chili,
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.
The art of teaching is the art of assisting discovery.
- Mark Van Doren