Doc Martin’s Restaurant Green Chili

 

1 lb. ground chuck

1 lb. ground pork

1 lb. boneless sirloin, cut into 1/2 inch cubes

1 stick plus 1 tbsp. unsalted butter

1 large onion, chopped

3 garlic cloves, minced

3/4 cup chopped fresh cilantro

1 1/2 tbsp. Tabasco

2 1/2 tsp. dried oregano, crumbled

1 1/2 tbsp. ground cumin

1/4 cup minced fresh parsley

2 tsp. freshly ground black pepper

6 tbsp. all purpose flour

1 1/2 tsp. kosher salt

8 cups chicken broth

3/4 cup Mexican beer (not dark)

4 lbs. poblano peppers, roasted and chopped

2 small tomatoes, peeled seeded and chopped

 

In a skillet brown the ground beef over moderately high heat and transfer it with a slotted spoon to a kettle.  In the skillet brown the pork and the sirloin separately, transferring them as they are browned with the slotted spoon to the kettle, and discard the fat remaining in the skillet.  To the skillet add 3/4 stick of the butter and in it cook the onion, garlic and cilantro over moderately low heat until the onion is softened.  Add the Tabasco, oregano, cumin, parsley, black pepper, 3 tbsp. of the flour and salt and cook the mixture, stirring for 3 minutes.  Add this mixture to the kettle with the broth, beer, the poblano peppers and the tomatoes, bringing the mixture to a boil and simmer it, stirring occasionally, for 2 hours.  Knead together the remaining 3 tbsp. butter and the remaining 3 tbsp. flour to make a beurre manie, add the beurre manie in bits to the kettle, stirring and simmer the chili for 5 minutes.  Serves 8.

 

 

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