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Green Chili~ Doc Martin's

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      Title: GREEN CHILI~ DOC MARTIN'S
 Categories: American, Entrees, Meat
      Yield: 12 Servings
 
      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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