Santa Fe Chili

Course : Chili
Serves: 12
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4 Ounces Dried New Mexico chiles
3 cup Water
1/2 cup Olive oil
2 Large onions, chopped
3 Cloves garlic, minced
5 pound Boneless chuck-cut 1 inch cubes
1/2 cup Flour
1/4 cup Cilantro, chopped
2 Teaspoon Ground cumin,cloves,oregano
2 Teaspoon Rosemary
2 Teaspoon Tarragon
56 Ounces Tomatoes
14 1/2 Ounces Beef broth

Preparation / Directions:

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.

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