Categories: American, Entrees, Meat
Yield: 12 servings

1 lb Ground chuck
1 lb Ground pork
1 lb Sirloin steak; cube, 1/2 inc
1/4 lb Unsalted butter; plus 1 tabl
1 lg Onion; chopped
1 sm Garlic clove; minced
3/4 c Fresh coriander
1 1/2 tb Tabasco sauce
2 1/2 ts Oregano; crumbled
1 1/2 tb Cumin
1/4 c Fresh parsley
2 ts Black pepper
6 tb All-purpose flour
1 1/2 ts Salt
8 c Chicken stock
3/4 c Beer
4 lb Poblano peppers; roasted & c
2 sm 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 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.

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