SANTA FE CHILI WITH MEAT

Santa Fe Chili with Meat image

Yield serves 4 to 6. serving size: 1/2 cup of chili over 1/2 cup of rice.

Number Of Ingredients 14

2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
1/2 cup all-purpose flour
2 large onions, chopped
3 garlic cloves, minced or crushed
1/2 cup olive oil or other vegetable oil
Red Chile Sauce (page 29; optional)
2 tablespoons minced fresh cilantro
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 teaspoon crushed dried oregano
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried tarragon
Two 28-ounce cans whole tomatoes and their liquid
2 cups homemade chicken stock or one 14 1/2-ounce can low-sodium chicken or beef stock

Steps:

Sprinkle the beef with the flour in a bowl and mix together. Set aside.
In a 6- to 8-quart pot, cook the onions and garlic in the oil over medium heat, stirring often, until the onions are soft, about 10 minutes.
Add the meat mixture and Red Chile Sauce (if desired) to the pot. Cook, stirring constantly, until the meat begins to brown, about 5 minutes.
Add the cilantro, cumin, cloves, oregano, rosemary, tarragon, tomatoes and their liquid, and stock. Simmer, uncovered, until the meat is very tender, about 1 hour, stirring often.