New Mexico Red Bean Chili

2 pounds Lean grnd. beef

1 large Onion -- chopped

2 Jars canned pimentos -- (7oz.)

3 1/2 cups Beef broth

1 can Whole tomatoes -- (28 oz.)

1 teaspoon Ground allspice

2 teaspoons Ea. cumin & corriander -- (ground)

4 teaspoons Oregano leaves

1/2 cup New Mexico chile

3 cans 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, corriander, oregano, ground chile, and beans. Bring to boil; then reduce heat, cover, and simmer for 45 minn.. Uncover and continue to simmer until thickened to you liking; stir often. Note: Substitute roasted red pepper in place of pimento if desired. Proceed as directed.