Preparation / Directions:
In a skillet brown the ground chuck over
moderately high heat and tansfer it with a slotted
spoon to a kettle. In the skillet brown the grou pork
and the sirloin separately, and transfer to the
kettle, discarding the fat from the skillet when done.
To the skillet add 3/4 stick of the butter and cook
the onion, garlic, and coriander over moderately low
heat until th onion is softened. Add the tabasco,
oregano, cumin, parsley, black pepper, tablespoons of
the flour, and the salt and cook the mixture,
stirring, for minutes. Add the mixture to the kettle
with the broth, the beer, the pobla peppers, and the
tomatoes, bring to a boil, and simmer, stirring
occasionally, for 2 hours. Knead together the
remaining 3 tablespoons butt and 3 tablespoons flour
to make a beurre manie, add the buerre manie in bit to
the kettle, stirring, and simmer the chili for 5
minutes. Makes about 1 cups, serving 10 to 12.
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