Doc Martin's Green Chili

Recipe Ingredients

1/2 lb	227g / 8oz	Ground beef
1/2 lb	227g / 8oz	Roast beef - cubed
1/2 lb	227g / 8oz	Ground pork
1 lb	454g / 16oz	Onion - finely chopped (medium)
1/3		Cilantro - chopped
1 teaspoon	5ml	Leaf oregano
1 teaspoon	5ml	Powdered onion
1 teaspoon	5ml	Dried parsley
2 tablespoons	30ml	Flour
1		Mexican beer
1		Tomato - diced
3 tablespoons	45ml	Butter
1		Garlic - minced
2 teaspoons	10ml	Tabasco
2 teaspoons	10ml	Granulated garlic
2 teaspoons	10ml	Cumin powder
1/2 teaspoon	2.5ml	Black pepper
3 cups	711ml	Chicken or beef stock
1		Green chiles; diced - peeled for roux
4 tablespoons	60ml	Butter
4 tablespoons	60ml	Flour

Recipe Instructions

Saute beef, pork and roast beef in butter, chopped onion and minced garlic until brown. Mix in cilantro, Tabasco, oregano, granulated garlic, powdered onion, cumin, parsley, pepper and flour.

Cook over low heat for a few minutes. Add the chicken or beef stock, beer, green chiles and tomato. Bring to a simmer. Thicken with the roux. The chili should be the consistency of a stew.

Let simmer for at least 45 minutes to one hour. Best when reheated.

ROUX: 4 tablespoons butter; 4 tablespoons flour Melt the butter in a saucepan over medium heat.

Whisk in the flour one tablespoon at a time and cook for about 4 to 5 minutes, whisking constantly until the roux is thick and forms a ball. Remove from heat and incorporate immediately into the chile.

Source:
Chile Pepper Magazine, October 1990

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