Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   pound        Ground beef
     1/2   pound        Roast beef -- cubed
     1/2   pound        Ground pork
   1       medium       Onion -- finely chopped
     1/3   bunch        Cilantro -- chopped
   1       t            Leaf oregano
   1       t            Powdered onion
   1       t            Dried parsley
   2       tb           Flour
   1       Bottle       Mexican beer
   1       medium       Tomato -- diced
   3       Tablespoon   Butter
   1       Clove        garlic -- minced
   2       ts           Tabasco
   2       ts           Granulated garlic
   2       ts           Cumin powder
     1/2   ts           Black pepper
   3       cup          Chicken or beef stock
   1                    Green chiles -- diced; peeled seeded
-FOR ROUX
   4       Tablespoon   Butter
   4       Tablespoon   Flour

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.