Santa Fe Chili Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Dried New Mexico chiles,
3 cup: Water,
1/2 cup: Olive oil,
2 Large: onions, chopped
3 Cloves: garlic, minced
5 lbs: Boneless chuck-cut 1" cubes,
1/2 cup: Flour,
1/4 cup: Cilantro, chopped
2 tsp: Ground cumin, cloves,oregano
2 tsp: Rosemary & Tarragon,
2 can: Tomatoes-28 oz.ea.,
1 can: Beef broth, 14 1/2 oz.
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.
Source from luhu.jp
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.
Source from luhu.jp