Santa fe chili
Yield: 12 Servings
Ingredients:
- 4 oz Dried New Mexico chiles
- 3 c Water
- 1/2 c Olive oil
- 2 Large onions chopped
- 3 Cloves garlic minced
- 5 lb Boneless chuck-cut 1" cubes
- 1/2 c Flour
- 1/4 c Cilantro chopped
- 2 ts Ground cumin cloves oregano
- 2 ts Rosemary & Tarragon
- 2 cn Tomatoes-28 oz.ea.
- 1 cn Beef broth (14 1/2 oz.)
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 (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.
