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  Green chili~ doc martin's
 
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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