Doc Martin's Green Chili

* Exported from MasterCook *

Doc Martin's Green Chili

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound Ground beef
1/2 pound Roast beef -- cubed
1/2 pound Ground pork
1 medium Onion -- finely chopped
1/3 bn Cilantro -- chopped
1 teaspoon Leaf oregano
1 teaspoon Powdered onion
1 teaspoon Dried parsley
2 tablespoons Flour
1 Mexican beer
1 Tomato -- diced
3 tablespoons Butter
1 Clove garlic -- minced
2 teaspoons Tabasco
2 teaspoons Granulated garlic
2 teaspoons Cumin powder
1/2 teaspoon Black pepper
3 cups Chicken or beef stock
1 Green chiles; diced -- peeled
-- FOR ROUX
4 tablespoons Butter
4 tablespoons 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: 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.

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