*  Exported from  MasterCook  *

                         Doc Martin's Green Chili

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Mexican                          Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  lb            Ground beef
     1/2  lb            Roast beef -- cubed
     1/2  lb            Ground pork
   1      md            Onion -- finely chopped
     1/3  bn            Cilantro -- chopped
   1      ts            Oregano
   1      ts            Powdered onion
   1      ts            Dried parsley
   2      tb            Flour
   1                    Mexican beer
   1                    Tomato -- diced
   3      tb            Butter
   1      cl            Garlic -- minced
   2      ts            Tabasco
   2      ts            Granulated garlic
   2      ts            Cumin powder
     1/2  ts            Black pepper
   3      c             Chicken or beef stock
   1                    Diced green chiles -- peeled
                        Roux:
   4      tb            Butter
   4      tb            Flour

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:

Melt the butter in a saucepan over medium heat. Whisk in the flour
1 tb 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 chili.


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