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Santa Fe Chili

Yield: 12 Servings

4 oz new mexico chiles,Dried
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 t ground cumin,cloves,oregano
2 t rosemary & tarragon
2 cn tomatoes-28 oz.ea.
1 cn beef broth (14 1/2 oz.)

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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