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Green chili, doc martin's
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| Artist: |
_ |
| Categories: |
American, Meats, North American |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Ground chuck | | 1
| lbs | Ground pork | | 1
| lbs | Sirloin steak, cube, ?inc | | 1/4
| lbs | Unsalted butter, plus 1 tabl | | 1
| large | Onion, chopped | | 1
| small | Garlic clove, minced | | 3/4
| cup | Fresh coriander | | 1 1/2
| tbsp | Tabasco sauce | | 2 1/2
| tsp | Oregano, crumbled | | 1 1/2
| tbsp | Cumin | | 1/4
| cup | Fresh parsley | | 2
| tsp | Black pepper | | 6
| tbsp | All-purpose flour | | 1 1/2
| tsp | Salt | | 8
| cup | Chicken stock | | 3/4
| cup | Beer | | 4
| lbs | Poblano peppers, roasted & c | | 2
| small | Tomatoes, peel, seed, chop |
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Procedures:
| 1 | 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. | | 2 | In the skillet brown the grou pork and the sirloin separately, and transfer to the kettle, discarding the fat from the skillet when done. | | 3 | To the skillet add ?stick of the butter and cook the onion, garlic, and coriander over moderately low heat until th onion is softened. | | 4 | Add the tabasco, oregano, cumin, parsley, black pepper, tablespoons of the flour, and the salt and cook the mixture, stirring, for minutes. | | 5 | 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. | | 6 | 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. | | 7 | Makes about 1 cups, serving 10 to 12 |
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