1 lb Ground chuck

      1 lb Ground pork

      1 lb Sirloin steak; cube, 1/2 inc

    1/4 lb Unsalted butter; plus 1 tabl

      1 lg Onion; chopped

      1 sm Garlic clove; minced

    3/4 c  Fresh coriander

  1 1/2 tb Tabasco sauce

  2 1/2 ts Oregano; crumbled

  1 1/2 tb Cumin

    1/4 c  Fresh parsley

      2 ts Black pepper

      6 tb All-purpose flour

  1 1/2 ts Salt

      8 c  Chicken stock

    3/4 c  Beer

      4 lb Poblano peppers; roasted & c

      2 sm Tomatoes; peel, seed, chop

  Recipe by: Doc Martin's Restaurant
       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.