Title: Santa Fe Chili
Categories: Chili Ethnic Soup
Yield: 12 Servings

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.)

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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