*  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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