"And do not be conformed to this world, but be transformed by the renewing of your mind, that you may prove what is that good and acceptable and perfect will of God." ~Romans 12:2 NKJV~
A man’s heart plans his way, But the Lord directs his steps. ~Prov. 16:9~

Friday, August 27, 2010

New Mexico (Red Bean Chili)


This week in our study of the Western States is New Mexico. The capital of New Mexico is Santa Fe. Did you know that Pueblo Indians lived in New Mexico during prehistoric times (about 25,000 years ago)? They raised beans, squash, corn, and pumpkins. Since we're talking beans here's a tasty recipe to try…

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Red Bean Chili

Ingredients:
2 lbs. Lean ground 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 each---cumin & coriander (ground)
4 tsp Oregano leaves
1/2 cup New Mexico chile
3 can Kidney beans, drained

Directions:
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 cook, 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 chile, and beans. Bring to boil; then reduce heat, cover, and simmer for 45 minutes. Uncover and continue to simmer until thickened to your liking; stir often.
Serves 6

Note: Substitute roasted red pepper in place of pimento if desired. Proceed as directed.

If you are from New Mexico feel free to share a recipe with us to try. I'll be back next week to tell you what's next in our study of the Western States. Thank you again for stopping by to learn along with us.

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