Title: Doc Martin's Green Chili
Categories: Beef
Yield: 1 Servings
| 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 | Leaf oregano |
| 1 | ts | Powdered onion |
| 1 | ts | Dried parsley |
| 2 | tb | Flour |
| 1 | | Mexican beer |
| 1 | | Tomato; diced |
| 3 | tb | Butter |
| 1 | | Clove 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 | | Green chiles; diced; peeled seeded FOR 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: 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.