1. In a large non-aluminum (preferably glass or glazed cast iron) bowl make
a marinade by combining the burgundy, thyme, bay leaves, garlic, and black
pepper. Place all the beef in the bowl and mix lightly to coat the meat
well. Cover and refrigerate overnight. (If time is short marinate for 2
hours at room temperature.)
2. Place the chicken breasts in a saucepan with enough water to cover. Add
1 teaspoon salt and simmer over low heat for 1/2 hour. Remove the chicken
reserving the liquid. Chop the chicken breasts fine and reserve.
3. Meal the oil in a large heavy pot. Add the onions and cook until they
are translucent
4. Meanwhile, drain the beef, straining and reserving the marinade. Mix the
beef and pork together, then combine the meats with the ground chile,
cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add
this meat-and-spice mixture to the pot with the onions. Break up any lumps
with a fork and cook, stirring occasionally, until the meat is evenly
browned.
5. Add half the marinade, the reserved chicken, tomatoes, both tomato
sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot.
6. Melt the butter in a heavy skillet over medium heat. Add the fresh
chiles, mushrooms, and a small amount of the Sauterne and cook for 3
minutes. Add this to the pot.
7. Bring to a boil and simmer, uncovered, for at least 3 hours. When the
chili is cooking, from time to time stir in the remaining marinade, the
remaining Sauterne, and beer. If more liquid is needed, stir in the water
the chicken was cooked in. Taste and adjust seasonings.
Serving
Suggestions
20
Originally Submitted
5/7/2008
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