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Doc Martin's Green Chili

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Recipe

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 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ pound ground beef
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½ pound roast beef
cubed
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½ pound ground pork
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1 medium onions
finely chopped
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bunch cilantro
chopped
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1 teaspoon oregano
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1 teaspoon onions
powdered
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1 teaspoon parsley leaves
dried
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2 tablespoons all-purpose flour
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1 can beer
mexican
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1 tomatoes
diced
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3 tablespoons butter
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1 clove garlic
minced
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2 teaspoons red hot pepper sauce
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2 teaspoons garlic
granulated
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2 teaspoons cumin
powder
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½ teaspoon black pepper
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3 cups chicken broth
or beef
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1 green chili peppers
peeled, seeded, diced
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4 tablespoons butter
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4 tablespoons all-purpose flour
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Ingredients

Amount Measure Ingredient Features
226.8 g ground beef
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226.8 g roast beef
cubed
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226.8 g ground pork
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1 medium onions
finely chopped
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0.3 bunch cilantro
chopped
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5 ml oregano
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5 ml onions
powdered
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5 ml parsley leaves
dried
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3E+1 ml all-purpose flour
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1 each beer
mexican
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1 each tomatoes
diced
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45 ml butter
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1 clove garlic
minced
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1E+1 ml red hot pepper sauce
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1E+1 ml garlic
granulated
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1E+1 ml cumin
powder
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2.5 ml black pepper
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7.1E+2 ml chicken broth
or beef
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1 each green chili peppers
peeled, seeded, diced
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6E+1 ml butter
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6E+1 ml all-purpose flour
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 300g (10.6 oz)
Amount per Serving
Calories 49361% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 442mg 18%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 6%
Sugars g
Protein 67g
Vitamin A 13% Vitamin C 22%
Calcium 6% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
 

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