Directions:
Puree roasted red peppers and liquid in a food processor or blender; set aside. In a 5-6 quart pot, cook onion and ground beef over medium high heat until beef is just browned. Skim and discard fat. Add House-Autry Medium Hot Breader; cook until beef is well browned and onions are soft. Add beef broth to deglaze pan, stirring bottom to remove any meat that is stuck. Add pureed peppers, tomatoes and liquid. Add allspice, cumin, coriander, oregano and beans. Bring to a boil, and then reduce heat to a simmer. Cover and cook for 45 minutes, stirring often. Remove cover and simmer until thickened to your liking, adding water if necessary. Serve immediately or, if made ahead, cool, cover and chill for up to 2 days.
