Recipe - Doc Martins Green Chili

One half pound Ground beef
One half pound Roast beef; cubed
One half pound Ground pork
1 md Onion; finely chopped
1/3 bn Cilantro; chopped
1 teaspoon Leaf oregano
1 teaspoon Powdered onion
1 teaspoon Dried parsley
2 tablespoon Flour
1 Mexican beer
1 Tomato; minced
3 tablespoon Butter
1 Clove garlic; minced
2 teaspoon Tabasco
2 teaspoon Granulated garlic
2 teaspoon Cumin powder
One half teaspoon Black pepper
3 cup Chicken or beef stock
1 Green chiles; minced ; peeled
seeded
FOR ROUX
4 tablespoon Butter
4 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini