Santa fe chili

12 servings

Ingredients

Quantity Ingredient
4 ounces Dried New Mexico chiles
3 cups Water
½ cup Olive oil
2 Large onions, chopped
3 Cloves garlic, minced
5 pounds Boneless chuck-cut 1\" cubes
½ cup Flour
¼ cup Cilantro, chopped
2 teaspoons Ground cumin,cloves,oregano
2 teaspoons Rosemary & Tarragon
2 cans Tomatoes-28 oz.ea.
1 can Beef broth (14 1/2 oz.)

Directions

Rinse chiles; discard stems and seeds. Break chiles into pieces.

Combine chiles and water in 2½ to 3 qt.pan. Bring to a boil over high heat; then reduce heat, cover , and simmer until chiles are soft (abt. 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.

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