*  Exported from  MasterCook  *

                       GREEN CHILI, DOC MARTIN'S

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : American                         Entrees
               Meat

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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.



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