Title: Chili Colorado
Categories: Chili
Yield: 10 Servings

NEW MEXICO COOKING
4	oz	Dried New Mexico chiles
3	c	-Water
1/2	c	Olive or vegetable oil
2	lg	Onions; chopped
3	cl	Garlic; minced
5	lb	Boneless chuck; cut into 1" cubes
1/2	c	Flour
1	cn	14.5-oz. beef broth
1/4	c	Fresh cilantro; chopped
2	ts	Ground cumin
2	ts	Ground cloves
2	ts	Dried leaf oregano
2	ts	Tarragon
2	ts	Rosemary
2	cn	28-oz. tomatoes

Rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chile pieces and water in a 2.1/2-qt. saucepan. Bring to a boil over high heat; reduce heat, cover and simmer, until chiles are soft, about 30 mins. In a blender or food processor, puree chiles with their liquid. Rub puree through a fine strainer and discard residue. Heat oil in a 6 or 8-qt. dutch oven or heavy pot over med. heat. Add onions and garlic; cook, stirring often, until onions are soft. Sprinkle meat with flour. Add meat and chile puree to pan and cook, stirring, 5 mins. Add broth, cilantro, cumin, cloves, oregano, tarragon, rosemary, and tomatoes with their liquid. Reduce heat and simmer, uncovered, stirring often, until meat is very tender, 3 to 4 hrs.

Author - Clyde Casey

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