Ingredients

serves 4 to 6. serving size: 1/2 cup of chili over 1/2 cup of rice.

　　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

　　

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.

　　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.

　　Great Food, All Day Long