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Santa Fe Chili

Santa Fe Chili recipe image
This Mexican main features Dried New Mexico chiles, Water, Olive oil, Onions, chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 683.7
Description
This Mexican main features Dried New Mexico chiles, Water, Olive oil, Onions, chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 ounce Dried New Mexico chiles
  • 3 cup Water
  • 1/2 cup Olive oil
  • 2 Large Onions, chopped
  • 3 Cloves Garlic, minced
  • 5 pound Boneless chuck-cut 1" cubes
  • 1/2 cup Flour
  • 1/4 cup Cilantro, chopped
  • 2 teaspoon Ground cumin,cloves,oregano
  • 2 teaspoon Rosemary & Tarragon
  • 2 can Tomatoes-28 oz.ea.
  • 1 can Beef broth (14 1/2 oz.)
Directions
  1. 1
    Rinse chiles; discard stems and seeds.
  2. 2
    Break chiles into pieces.
  3. 3
    Combine chiles and water in 2 1/2 to 3 qt.pan.
  4. 4
    Bring to a boil over high heat; then reduce heat, cover , and simmer until chiles are soft (abt.
  5. 5
    min.) Puree chiles and liquid in blender--strain thru wire strainer using spoon.
  6. 6
    Discard residue, set puree aside.
  7. 7
    Heat oil in a 6 to 8 qt.
  8. 8
    pan over med.
  9. 9
    heat; add onions and garlic and cook, stirring often, until onions are soft.
  10. 10
    Sprinkle meat with flour.
  11. 11
    Add meat and chile puree to pan and cook, stirring, for 5 min.
  12. 12
    Add cilantro, cumin, cloves, oregano, rosemary, tarragon, tomatoes (break up with spoon), and their liquid, and broth .
  13. 13
    Bring to a
  14. 14
    boil over high
  15. 15
    heat ;
  16. 16
    reduce head and
  17. 17
    simmer , uncovered, until meat is very tender when pierced (3-4 hrs), stirring often

Nutrition Facts

Servings 12

Amount Per Serving
Calories 683.7kcal
% Daily Value *
Total Fat 46.0g71%
Saturated Fat 10.3g52%
Cholesterol 78.0mg26%
Sodium 86.8mg4%
Total Carbohydrate 35.9g12%
Dietary Fiber 5.1g21%
Sugars 6.4g
Protein 31.5g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, blending, boiling, boneless, broth, chiles, chili, chopped, chuckcut, cilantro, cubes, cumin,cloves,oregano, dried, flour, garlic, ground, main, mexican, mexico, minced
Read it online: https://www.chefs-mate.com/recipe/santa-fe-chili/