Title: Doc Martin's Award Winning Green Chili
Categories: Chili
Yield: 4 Servings

ROCKY MOUNTAIN CUISINE
CHILI
7	tb	Unsalted butter; divided use
1/4	c	Plus 2 tbsp flour; div. use
1	tb	Vegetable oil
1/2	lb	Ground beef
1/2	lb	Ground pork
1/2	lb	Chuck roast; cut in 1/2" cubes
1	lg	Onion; finely chopped
3	cl	Garlic; minced
1/3	c	Fresh coriander; chopped
1	tb	Parsley; chopped
2	tb	Tabasco
1	ts	Dried oregano; crumbled
2	ts	Ground cumin
1/2	ts	Black pepper
3	c	Chicken or beef stock
12	oz	Mexican light beer
2	lb	Green chiles; seeded, peeled diced
1		Tomato; diced
GARNISH
		Sharp cheddar; grated
		Monterey jack; grated
		Lettuce; chopped
		Tomatoes; chopped

In a small heavy skillet, cook 4 tbsp of butter and 1/4 cup of flour over moderately lowheat, stirring for 3 mins. and reserve this roux.

In a heavy kettle, heat the oil over moderate heat until it is hot but not smoking, add the ground meats and cubed chuck, stirring to break up lumps. Cook until meat is no longer pink and transfer with slotted spoon to a bowl. In remaining fat plus 3 tbsp butter, cook the onion and garlic over moderate low heat, stirring until onion is soft, add the coriander, parsely, Tabasco, oregano, cumin, and black pepper. Add remaining 2 tbsp flour and cook, stirring, for 3 mins. Add meat, broth, beer, chiles, and tomato. Bring to a boil, stirring. Stir in reserved roux, stirring until well mixed. Simmer the chile, stirring occasionally, about 1 hr.

The chile improves if made one day ahead, allowed to cool completely, uncovered; kept covered and chilled, and reheated.

Serve the chile topped with the garnishes.

Source: The Taos Inn in Taos, NM

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