Santa Fe Chili with Meat

Name: Santa Fe Chili with Meat
Yield: serves 4 to 6. serving size: 1/2 cup of chili over 1/2 cup of rice.
Ingredients: 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

December 9, 2011

Cooks' Note

For a more flavorful dish, cook and refrigerate for up to 2 days, and reheat before serving. Or place in zippered bags and freeze to be used with a hot dog at a later date. And for a spicier kick, add more Red Chile Sauce (page 29) to taste.

Recipe notes

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