Just had this chilli for supper, and it was so soul-warming and very flavourful. I like the idea of using a mixture of beef and pork, which gives the chili more depth on flavour. Never tried to add beer before, but I also like that too. I can see that I will be making this green chili a lot from now on.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minIngredients
Directions
Sauté 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.
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