2 jars (7 oz.) roasted red peppers or canned pimentos
1 lg. red onion, chopped
2 lb. lean ground beef
3 1/2 c. reg. strength beef broth
1 c. (8 oz.) tomatoes, cut up
1 tsp. ground allspice
2 tsp. ground cumin
2 tsp. coriander
4 tsp. dry oregano leaves
1/2 c. ground dry New Mexico or California chilies
3 cans (16 oz.) kidney beans, drained

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. 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, 15-30 minutes, stirring often. If made ahead, cool, cover and chill up to 2 days. Reheat to serve. Makes 3 quarts. 6 servings.