New Mexican Red Bean Chili

Name: New Mexican Red Bean Chili
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 1/2 cups regular strength beef broth; 3 cans (16 oz.) kidney beans, drained; 1/2 cup ground dry New Mexico or California chilies; 2 teaspoons coriander; 1 teaspoon ground allspice; 2 teaspoons ground cumin; 2 pounds lean ground beef; 4 teaspoons dry oregano leaves; 1 large red onion, chopped; 2 jars (7 oz.) roasted red peppers or canned piment; 1 cup (8 oz.) tomatoes, cut up

“New Mexican Red Bean Chili takes approximately 45 minutes from beginning to end. This gluten free and dairy free recipe serves 6 and costs $2.85 per serving. One portion of this dish contains approximately 39g of protein, 9g of fat, and a total of 310 calories. Not a lot of people really liked this Mexican dish. It works well as a main course. 1 person has made this recipe and would make it again. A mixture of regular strength beef broth, coriander, tomatoes, and a handful of other ingredients are all it takes to make this recipe so yummy. It is perfect for The Super Bowl. It is brought to you by Foodista. Overall, this recipe earns a pretty good spoonacular score of 69%. If you like this recipe, take a look at these similar recipes: Mexican Red Chili Sauce, New Mexican Red Pork Chili, and Mexican Red Snapper With Chili and Corn.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Regular strength beef broth3.5 cups
Kidney beans16 oz., drained16 oz
California chilies½ cup
Coriander2 tsp
Ground allspice1 tsp
Ground cumin2 tsp
Ground beef2 lb
Oregano leaves4 tsp
Onionlarge, chopped1 large
Roasted peppers7 oz.7 oz
Tomatoes8 oz., cut up8 oz

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

2 steps · 45 min

1
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.
2
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-