• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Santa Fe Chili

  • Recipe Submitted by on

Category: Mexican, Chili, Soups, Main Dish

 Ingredients List

  • 4 oz Dried New Mexico chiles
  • 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 ts Ground cumin,cloves,oregano
  • 2 ts 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 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 (3-4 hrs), stirring often.

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