Recipe - Green Chili Doc Martins

1 pound Ground chuck
1 pound Ground pork
1 pound Sirloin steak; cube, One half inc
One fourth pound Unsalted butter; plus 1 tabl
1 lg Onion; chopped
1 small Garlic clove; minced
Three fourths cup Fresh coriander
1 One half tablespoon Tabasco sauce
2 One half teaspoon Oregano; crumbled
1 One half tablespoon Cumin
One fourth cup Fresh parsley
2 teaspoon Black pepper
6 tablespoon Allpurpose flour
1 One half teaspoon Salt
8 cup Chicken stock
Three fourths cup Beer
4 pound Poblano peppers; roasted & c
2 small 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 Three fourths 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.

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