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Santa Fe Chili

1/2 cup olive oil
2 large onion, chopped
3 cloves garlic, pressed
5 lbs boneless beef chuck, cut into 1 1/2" cubes
1/2 cup all purpose flour
1 cup chile sauce, pureed
1 T. minced fresh cilantro
2 t. each ground cumin, ground cloves, and dry oregano
1 1/2 t. each dry rosemary and dry tarragon
2 large cans (28 oz each) tomatoes
1 can (14 1/2 oz) chicken broth

Pour oil into a 6 to 8 quart pan over medium heat. Add onions and garlic; cook, stirring often, until onions are soft, about 10 min. Sprinkle meat with flour and mix together. Add meat and chile sauce to pan; cook, stirring, for about 5 minutes. Add cilantro, cumin, cloves, oregano, rosemary, tarragon, tomatoes and their liquid, and broth. Reduce heat and simmer gently, uncovered, until meat is very tender when pierced, about 6 hours; stir often. If made ahead, cover and refrigerate for up to 2 days; reheat to serve.