*  Exported from  MasterCook  *

                        Green Chili, Doc Martin's

Recipe By     : Doc Martin's Restaurant
Serving Size  : 12   Preparation Time :0:00
Categories    : American                         Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Ground chuck
   1       lb           Ground pork
   1       lb           Sirloin steak -- cubed 1/2"
     1/2   c            Unsalted butter -- +1 tb
   1       lg           Onion -- chopped
   1       cl           Garlic -- minced
     3/4   c            Fresh coriander
   1 1/2   tb           Tabasco sauce
   2 1/2   ts           Oregano -- crumbled
   1 1/2   tb           Cumin
     1/4   c            Fresh parsley
   2       ts           Black pepper
   6       tb           All-purpose flour
   1 1/2   ts           Salt
   8       c            Chicken stock
     3/4   c            Beer
   4       lb           Poblano peppers --
                        - roasted & chopped
   2       sm           Tomatoes -- peel, seed, chop

  In a skillet brown the ground chuck over moderately high heat and
  transfer it with a slotted spoon to a kettle. In the skillet brown
  the ground pork and the sirloin separately, and transfer to the
  kettle, discarding the fat from the skillet when done. To the
  skillet add 5 tb butter and cook the onion, garlic, and coriander
  over moderately low heat until the onion is softened. Add the
  tabasco, oregano, cumin, parsley, black pepper, 3 tb flour, and the
  salt, and cook the mixture, stirring, for a few minutes. Add the
  mixture to the kettle with the broth, beer, pobla peppers, and
  tomatoes, bring to a boil, and simmer, stirring occasionally, for
  2 hours. Knead together the remaining 3 tb butter and 3 tb flour to
  make a beurre manie, add the buerre manie in bit to the kettle,
  stirring, and simmer the chili for 5 minutes.

  Yield: 12 Servings


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