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Doc martin's green chili

Yield: 1 Servings

Ingredients:

• 1/2 lb Ground beef
• 1/2 lb Roast beef; cubed
• 1/2 lb Ground pork
• 1 md Onion; finely chopped
• 1/3 bn Cilantro; chopped
• 1 ts Leaf oregano
• 1 ts Powdered onion
• 1 ts Dried parsley
• 2 tb Flour
• 1 Mexican beer
• 1 Tomato; diced
• 3 tb Butter
• 1 Clove garlic; minced
• 2 ts Tabasco
• 2 ts Granulated garlic
• 2 ts Cumin powder
• 1/2 ts Black pepper
• 3 c Chicken or beef stock
• 1 Green chiles; diced; peeled -seeded -FOR ROUX
• 4 tb Butter
• 4 tb Flour

Instructions:

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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