DOC MARTIN'S GREEN CHILI

      Title: DOC MARTIN'S GREEN CHILI
  Categories: Ethnic, Meats, Mexican, Chili
       Yield: 1 Servings
  
     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.
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