Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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