New Mexican Red Bean Chili Recipe
Summary
Preparation Time15 MinCooking Time10 Hr 30 Min
Ready In10 Hr 45 MinDifficulty LevelMedium
Health IndexAverageServings4
Ingredients
| Red kidney beans | 1 pound, dried | |
| Water | 2 Quart | |
| Red onion | 1 Large, finely chopped | |
| Garlic | 2 Clove (5gm), pressed | |
| Roasted red peppers | 2 To taste, drained | |
| Ground allspice | 1 Teaspoon | |
| 2 teaspoons each ground cumin and ground coriander | ||
| Dry oregano | 1 1/2 Teaspoon | |
| Baking soda | 1/4 Teaspoon | |
| 1/3 cup ground dried New Mexico or California chiles | ||
| Lean ground beef | 1 1/2 Pound | |
| Beef broth | 2 Can (10oz) | |
| Tomatoes | 1 Can (10oz), diced | |
| Salt | To Taste | |
Directions
Rinse and sort through beans.
In a deep 3 1/2- to 4-quart pan, bring water to a boil over high heat.
Add beans.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse beans, discarding cooking water.
While beans are standing, in a 4-quart or larger electric slow cooker, combine onion, garlic, red peppers, allspice, cumin, coriander, oregano, baking soda, and chiles.
Crumble in beef; mix to coat with seasonings.
Stir in beans; pour in broth.
Cover; cook at low setting until beans are very tender to bite (8 1/2 to 10 hours).
Increase cooker heat setting to high and stir in tomatoes.
Cover and cook until chili is very hot (about 30 more minutes).
Skim and discard fat from chili, if necessary.
Season to taste with salt.
In a deep 3 1/2- to 4-quart pan, bring water to a boil over high heat.
Add beans.
Let water return to a boil; then boil, uncovered, for 2 minutes.
Remove pan from heat, cover, and let stand for 1 hour.
Drain and rinse beans, discarding cooking water.
While beans are standing, in a 4-quart or larger electric slow cooker, combine onion, garlic, red peppers, allspice, cumin, coriander, oregano, baking soda, and chiles.
Crumble in beef; mix to coat with seasonings.
Stir in beans; pour in broth.
Cover; cook at low setting until beans are very tender to bite (8 1/2 to 10 hours).
Increase cooker heat setting to high and stir in tomatoes.
Cover and cook until chili is very hot (about 30 more minutes).
Skim and discard fat from chili, if necessary.
Season to taste with salt.
Chef
