Shelly's Recipe

GREEN CHILI, DOC MARTINS

Category: Chili

1 lb ground chuck and ground pork
1 lb sirloin steak; cube, 1/2 inch
1/4 lb unsalted butter; plus 1 tbsp
1 lg onion; chopped
1 small garlic clove; minced
3/4 cup fresh coriander
1 1/2 tbsp Tabasco sauce
2 1/2 tsp Oregano; crumbled
1 1/2 tsp salt
1 1/2 tbsp cumin
1/4 cup fresh parsley
2 tsp black pepper
6 tbsp all-purpose flour
8 cup chicken stock
3/4 cup beer
4 lb Poblano peppers; roasted & chopped
2 small tomatoes; peeled, seeded, chopped

In a skillet brown the ground chuck over moderately high heat and transfer it with a slotted spoon to a kettle. In the skillet brown the ground 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, tbsp 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 tbsp butter and 3 tbsp 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.