Green Chili, Doc Martin’S

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.

Cooking Method: Boiling, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 296.4

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

Ground chuck
Ground pork
Sirloin steak; cube, 1/2 inc
Unsalted butter; plus 1 tabl
Onion; chopped
Garlic clove; minced
Fresh coriander
Tabasco sauce
Oregano; crumbled
Cumin
Fresh parsley
Black pepper
All-purpose flour
Salt
Chicken stock
Beer
Poblano peppers; roasted & c
Tomatoes; peel, seed, chop

Directions

1
Brown the ground chuck in a large skillet over moderately high heat, then transfer it to a large kettle using a slotted spoon.
2
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.
3
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.
4
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.
5
Add the onion-spice mixture to the kettle along with the chicken stock, beer, roasted poblano peppers, and chopped tomatoes.
6
Bring the chili to a boil, then reduce the heat and simmer, stirring occasionally, for 2 hours.
7
Knead together the remaining 3 tablespoons of butter and 3 tablespoons of flour to create a smooth beurre manié.
8
Add the beurre manié to the kettle in small bits, stirring continuously, and simmer the chili for an additional 5 minutes to thicken.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 296.4kcal

% Daily Value *
Total Fat 11.98g19%
Saturated Fat 3.95g20%
Cholesterol 62.8mg21%
Sodium 671.8mg28%
Total Carbohydrate 29.4g10%
Dietary Fiber 11.47g46%
Sugars 1.28g
Protein 24.4g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: green chili, poblano, beef, pork, sirloin, cumin, oregano, comfort food, american cuisine, simmered stew, hearty, meat lovers, roasted peppers, tabasco, beurre manie, slow cooked, protein rich, winter dinner, family meal

Read it online: https://www.chefs-mate.com/recipe/green-chili-doc-martins-2/