Recipe - Santa Fe Chili

4 ounce Dried New Mexico chiles
3 cup Water
One half cup Olive oil
2 Large onions, chopped
3 Cloves garlic, minced
5 pound Boneless chuckcut 1" cubes
One half cup Flour
One fourth cup Cilantro, chopped
2 teaspoon Ground cumin,cloves,oregano
2 teaspoon Rosemary & Tarragon
2 cn Tomatoes28 oz.ea.
1 cn Beef broth (14 One half oz.)

Rinse chiles; discard stems and seeds. Break chiles into pieces. Combine
chiles and water in 2 One half 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 blenderstrain 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 (34 hrs), stirring often.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini