Green Chili, Doc Martin's

Title:
Green Chili, Doc Martin's

Yield:
12 Servings

Categories:
American,
Entrees,
Meat




Ingredients:





     1 lb Ground chuck


     1 lb Ground pork


     1 lb Sirloin steak; cube, 1/2 inc


   1/4 lb Unsalted butter; plus 1 tabl


     1 lg Onion; chopped


     1 sm Garlic clove; 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 & c


     2 sm Tomatoes; peel, seed, chop






 Recipe by: Doc Martin's Restaurant


      In a skillet brown the ground chuck over moderately high heat and


 tansfer it with a slotted spoon to a kettle. In the skillet brown the grou


 pork and the sirloin separately, and transfer to the kettle, discarding the


 fat from the skillet when done. To the skillet add 3/4 stick of the butter


 and cook the onion, garlic, and coriander over moderately low heat until th


 onion is softened.  Add the tabasco, oregano, cumin, parsley, black pepper,


 tablespoons of the flour, and the salt and cook the mixture, stirring, for


 minutes.  Add the mixture to the kettle with the broth, the beer, the pobla


 peppers, and the tomatoes, bring to a boil, and simmer, stirring


 occasionally, for 2 hours.  Knead together the remaining 3 tablespoons butt


 and 3 tablespoons flour to make a beurre manie, add the buerre manie in bit


 to the kettle, stirring, and simmer the chili for 5 minutes. Makes about 1


 cups, serving 10 to 12.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini