This hearty Green Chili is a robust, savory dish that combines the earthy sweetness of roasted poblano peppers with a complex mix of ground chuck, ground pork, and cubed sirloin. The sauce is deeply flavored with cumin, oregano, and a hint of Tabasco, thickened naturally with a beurre maniè for a luxurious texture. ItâÂÂs the perfect comfort food for cold evenings, offering a satisfying, protein-packed meal that tastes even better the next day. Ideal for family dinners or potlucks, this recipe delivers authentic, home-style warmth without excessive heat, making it accessible for most palates while still delivering a bold, aromatic punch.
Green Chili, Doc Martin’S
Description
This hearty Green Chili is a robust, savory dish that combines the earthy sweetness of roasted poblano peppers with a complex mix of ground chuck, ground pork, and cubed sirloin. The sauce is deeply flavored with cumin, oregano, and a hint of Tabasco, thickened naturally with a beurre manié for a luxurious texture. It’s the perfect comfort food for cold evenings, offering a satisfying, protein-packed meal that tastes even better the next day. Ideal for family dinners or potlucks, this recipe delivers authentic, home-style warmth without excessive heat, making it accessible for most palates while still delivering a bold, aromatic punch.Ingredients
Directions
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Brown the ground chuck in a large skillet over moderately high heat, then transfer it to a large kettle using a slotted spoon.
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In the same skillet, brown the ground pork and the cubed sirloin steak separately, transferring each to the kettle and discarding any excess fat from the skillet.
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Add 3/4 of the butter to the skillet and cook the chopped onion, minced garlic, and fresh coriander over moderately low heat until the onion is softened.
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Stir in the Tabasco sauce, oregano, cumin, parsley, black pepper, 3 tablespoons of the flour, and salt; cook this mixture, stirring constantly, for about 2 minutes.
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Add the onion-spice mixture to the kettle along with the chicken stock, beer, roasted poblano peppers, and chopped tomatoes.
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Bring the chili to a boil, then reduce the heat and simmer, stirring occasionally, for 2 hours.
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Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 3557.1kcal
- % Daily Value *
- Total Fat 143.8g222%
- Saturated Fat 47.4g237%
- Cholesterol 753.8mg252%
- Sodium 8061.8mg336%
- Total Carbohydrate 353.1g118%
- Dietary Fiber 137.6g551%
- Sugars 15.4g
- Protein 292.7g586%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Roasted poblano peppers should be peeled and seeded before adding to the chili. If using fresh peppers, roast them under a broiler until blistered, then steam in a bag to peel.
The beurre maniè (butter-flour paste) is crucial for thickening the sauce without creating lumps. Ensure it is added gradually while stirring.
This chili tastes even better after sitting overnight, as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.
For a spicier kick, leave the seeds in the poblano peppers or add a diced jalapeño.
Serve with rice, tortillas, or over beans for a complete meal.
