Doc Martin's Green Chilichili, ethnic, meats, mexican 1/2 lb ground beef 1/2 lb roast beef; cubed 1/2 lb ground pork 1 medium onion; finely chopped 1/3 bunch cilantro; chopped 1 teaspoon leaf oregano 1 teaspoon powdered onion 1 teaspoon dried parsley 2 tablespoon flour 1 mexican beer 1 tomato; diced 3 tablespoon butter 1 clove garlic; minced 2 teaspoon tabasco 2 teaspoon granulated garlic 2 teaspoon cumin powder 1/2 teaspoon black pepper 3 cup chicken or beef stock 1 green chiles; diced; peeled seeded for 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. |
