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 information
Yield
serves 4 to 6. serving size: 1/2 cup of chili over 1/2 cup of rice.
Ingredients
Preparation
Step 1
Sprinkle the beef with the flour in a bowl and mix together. Set aside.
Step 2
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.
Step 3
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.
Step 4
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.
