Preparation:
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. |
