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How To make Doc Martin's Green Chili
1/2 lb Ground beef
1/2 lb Roast beef; cubed
1/2 lb Ground pork
1 md Onion; finely chopped
1/3 bn Cilantro; chopped
1 ts Leaf oregano
1 ts Powdered onion
1 ts Dried parsley
2 tb Flour
1 Mexican beer
1 Tomato; diced
3 tb Butter
1 Clove garlic; minced
2 ts Tabasco
2 ts Granulated garlic
2 ts Cumin powder
1/2 ts Black pepper
3 c Chicken or beef stock
1 Green chiles; diced; peeled
-seeded -FOR ROUX 4 tb Butter
4 tb 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 a ball. Remove from heat and incorporate immediately into the chile. -----
How To make Doc Martin's Green Chili's Videos
Guy Fieri Eats Chile Relleno en Nogada in New Mexico | Diners, Drive-Ins and Dives | Food Network
Guy gets a big bite of every flavor profile from this chile pepper stuffed with spiced meat and covered in a savory, nutty sauce at Antonio's in Taos, New Mexico!
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Guy Fieri Eats Chile Relleno en Nogada in New Mexico | Diners, Drive-Ins and Dives | Food Network
Southwest vegetarian chili by FOX21's John Martin
Ingredients:
1 cup chopped onions
2 garlic cloves -- minced or pressed
1/2 cup water
1 Tbsp. ground cumin
1 Tbsp. ground coriander
1 medium jar Pace Picante Sauce
2 peppers (I usually get one red bell pepper and one jalapeno) -- chopped
2 15 oz. cans black beans -- drained and rinsed
1 can kidney beans -- drained and rinsed
1 can cannellini beans -- drained and rinsed
6 cups canned crushed tomatoes -- with juice (two 28-ounce cans)
2 cups fresh or frozen corn kernels (11-ounce package)
1 pkg. Morningstar Farms/Boca fake beef crumbles
salt to taste
Cholula or other hot pepper sauce -- to taste
Directions:
In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes.
Add the cumin and coriander and stir on high heat for a minute.
Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally.
Meanwhile, in separate skillet, heat meat crumbles according to directions.
Add the crumbles, black beans and tomatoes; simmer for 10 minutes.
Add the corn and continue to cook for 10 minutes. Add salt and hot sauce to taste.
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