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New Mexican Red Bean Chili Recipe
|Dried red kidney beans||1 Pound|
|Red onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Roasted red peppers/Pimentos, drained and chopped||14 Ounce, drained (2 Jars, 7 Ounce Each)|
|Ground allspice||1 Teaspoon|
|Ground cumin||2 Teaspoon|
|Ground coriander||2 Teaspoon|
|Dry oregano||1 1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Ground dried chilies||1⁄3 Cup (5.33 tbs) (New Mexico / California Type)|
|Extra lean ground beef||1 1⁄2 Pound|
|Canned beef broth||29 Ounce (2 Cans, 14 1/2 Ounce Each)|
|Canned diced tomatoes||14 1⁄2 Ounce (1 Can)|
Calories 827 Calories from Fat 136
% Daily Value*
Total Fat 15 g23.5%
Saturated Fat 4.8 g23.9%
Trans Fat 0.6 g
Cholesterol 105.5 mg
Sodium 1554.3 mg64.8%
Total Carbohydrates 99 g33%
Dietary Fiber 29.1 g116.3%
Sugars 11.7 g
Protein 72 g143.2%
Vitamin A 114.8% Vitamin C 158.7%
Calcium 24.7% Iron 85.1%
*Based on a 2000 Calorie diet
In a deep 3 1/2- to 4-quart pan, bring water to a boil over high heat.
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.