This robust Doc Martin’s Green Chili combines tender cubes of sirloin steak with savory ground chuck and pork in a thick, aromatic sauce. The base is built with roasted poblano peppers, fresh herbs, and a hint of beer for depth. Simmered for over two hours, the flavors meld into a rich, spicy stew that is both comforting and satisfying. Serve it over rice or with warm tortillas for a classic American dinner.
Green Chili, Doc Martin’s
Description
This robust Doc Martin's Green Chili combines tender cubes of sirloin steak with savory ground chuck and pork in a thick, aromatic sauce. The base is built with roasted poblano peppers, fresh herbs, and a hint of beer for depth. Simmered for over two hours, the flavors meld into a rich, spicy stew that is both comforting and satisfying. Serve it over rice or with warm tortillas for a classic American dinner.Ingredients
Directions
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In a large skillet, brown the ground chuck over moderately high heat.
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Transfer the browned chuck to a large kettle or stockpot using a slotted spoon.
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In the same skillet, brown the ground pork and the cubed sirloin steak separately.
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Transfer the browned pork and sirloin to the kettle, discarding excess fat from the skillet.
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Return the skillet to medium-low heat and add 3/4 stick (6 tablespoons) of the unsalted butter.
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Add the chopped onion, minced garlic, and fresh coriander to the skillet and cook until the onion is softened.
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Stir in the Tabasco sauce, oregano, cumin, parsley, black pepper, 6 tablespoons of flour, and salt.
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Cook the spice and flour mixture, stirring constantly, for about 1 minute to toast the spices.
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Add the skillet mixture to the kettle along with the chicken stock, beer, roasted poblano peppers, and chopped tomatoes.
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Bring the mixture to a boil, then reduce heat to low and simmer, stirring occasionally, for 2 hours.
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In a small bowl, knead together the remaining 3 tablespoons of butter and 3 tablespoons of flour to make a beurre manié.
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Add the beurre manié to the simmering chili in small bits, stirring constantly until dissolved.
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Continue to simmer the chili for 5 minutes to thicken the sauce.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1133.6kcal
- % Daily Value *
- Total Fat 69.5g107%
- Saturated Fat 28.6g144%
- Cholesterol 326.6mg109%
- Sodium 258.4mg11%
- Total Carbohydrate 37.8g13%
- Dietary Fiber 21.3g86%
- Sugars 1.6g
- Protein 95.3g191%
* 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
Use a large stockpot or Dutch oven to accommodate the volume of ingredients.
Roasting the poblano peppers enhances their flavor; peel and seed them before chopping.
The beurre manié (butter and flour paste) is a traditional thickening agent; ensure it is fully incorporated to avoid lumps.
This chili tastes even better the next day as the flavors meld further. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Adjust the amount of Tabasco sauce to suit your preferred heat level.
