Green Chili, Doc Martins Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Ground chuck,
1 1/2 tbsp: Cumin,
1 lbs: Ground pork,
1/4 cup: Fresh parsley,
1 lbs: Sirloin steak, cube, 1/2 inc
2 tsp: Black pepper,
1/4 lbs: Unsalted butter, plus 1 tabl
6 tbsp: All-purpose flour,
1 large: Onion, chopped
1 1/2 tsp: Salt,
1 small: Garlic clove, minced
8 cup: Chicken stock,
3/4 cup: Fresh coriander,
3/4 cup: Beer,
1 1/2 tbsp: Tabasco sauce,
4 lbs: Poblano peppers, roasted & c
2 1/2 tsp: Oregano, crumbled
2 small: Tomatoes, peel, seed, chop
Directions:
Recipe by: Doc Martins 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
3/4 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.
Source from luhu.jp
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
3/4 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.
Source from luhu.jp