Doc Martin's Green Chili

      Yield: 1 Servings

    1/2 lb beef,Ground

    1/2 lb roast beef,cubed

    1/2 lb pork,Ground

      1 md onion,finely chopped

    1/3 bn cilantro,chopped

      1 t  leaf oregano

      1 t  powdered onion

      1 t  parsley,Dried

      2 T  flour

      1    mexican beer

      1    tomato,diced

      3 T  butter

      1    clove garlic,minced

      2 t  tabasco

      2 t  granulated garlic

      2 t  cumin powder

    1/2 t  black pepper

      3 c  chicken (or beef stock)

      1    green chiles,diced; peeled

           -seeded for

      4 T  butter

      4 T  flour

Saute 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