Green Chili

1. 1

   In a skillet brown the ground chuck over moderately high heat and tansfer it with a slotted spoon to a kettle.

2. 2

   In the skillet brown the grou pork and the sirloin separately, and transfer to the kettle, discarding the fat from the skillet when done.

3. 3

   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.

4. 4

   Add the tabasco, oregano, cumin, parsley, black pepper, tablespoons of the flour, and the salt and cook the mixture, stirring, for minutes.

5. 5

   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.

6. 6

   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.

* Per serving · 4 servings · Values may vary.

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