Santa Fe Chili with Meat I dedicate the ambitious intent of this recipe to those who would love to eat and love to lose weight at the same time. Relishes such as raisins, mango chutney, cashew nuts, or avocado can be offered with the curry.

SERVES 4 TO 6. Serving size: ½ cup of chili over ½ cup of rice.

Ingredients:

2 pounds boneless beef chuck, cut into 1½-inch cubes

½ cup all-purpose flour

2 large onions, chopped

3 garlic cloves, minced or crushed

½ cup olive oil or other vegetable oil

Red Chile Sauce

2 tablespoons minced fresh cilantro

2 teaspoons ground cumin

¼ teaspoon ground cloves

1 teaspoon crushed dried oregano

1½ teaspoons dried rosemary

1½ teaspoons dried tarragon

Two 28-ounce cans whole tomatoes and their liquid

2 cups homemade chicken stock or one 14½-ounce can lowsodium

chicken or beef stock

Method:

1. Sprinkle the beef with the flour in a bowl and mix together. Set aside.

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.

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.

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.

Notes and Tips:

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 to taste.