Santa Fe Chili

      Yield: 12 Servings

      4 oz new mexico chiles,Dried

      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 t  ground cumin,cloves,oregano

      2 t  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