Santa Fe Chili

Recipe Ingredients

4 oz	113g	Dried New Mexico chiles
3 cups	711ml	Water
1/2 cup	118ml	Olive oil
2 cups	125g / 4.4oz	Onions - chopped (large)
3		Garlic - minced
5 lbs	2270g / 80oz	Boneless chuck-cut 1" cubes
1/2 cup	31g / 1.1oz	Flour
1/4 cup	4g / 0.1oz	Cilantro - chopped
2 teaspoons	10ml	Ground cumin - cloves, oregano
2 teaspoons	10ml	Rosemary & tarragon
2		Tomatoes
1		Beef broth - (14 1/2 oz.)

Recipe Instructions

Rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and water in 2 1/2 to 3 qt. pan. Bring to a boil over high heat; then reduce heat, cover , and simmer until chiles are soft (about. 30 min.) Puree chiles and liquid in blender--strain thru wire strainer using spoon. Discard residue, set puree aside.

Heat oil in a 6 to 8 qt. pan over med. heat; add onions and garlic and cook, stirring often, until onions are soft. Sprinkle meat with flour. Add meat and chile puree to pan and cook, stirring, for 5 min.

Add cilantro, cumin, cloves, oregano, rosemary, tarragon, tomatoes (break up with spoon), and their liquid, and broth . Bring to a boil over high heat; reduce head and simmer, uncovered, until meat is very tender when pierced (3-4 hrs), stirring often.

Source:
Sandy Kaplan

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