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Georgia Chain-Gang Chili

Category: Soups

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(2.0) by 2 users

Ingredients:

1 cup Burgundy,dry
1/2 tsp Thyme,dried
2 Bay leaves
4 Garlic cloves,med,fine chop
1/2 tsp Black pepper,freshly ground
6 lb Beef,coarse grind
2 Chicken breasts,large
Water
2 tsp Salt
2 tbsp Oil,vegetable
2 Onions
3 Pork chops,coarse grind
10 tbsp Red chile,mild,ground
1 tsp Cayenne pepper
1 tsp Oregano,dried,pref.Mexican
1/2 tsp Cumin
Rosemary
1 1/2 cup Tomatoes,Italian-style
16 oz Tomato sauce
8 oz Tomato sauce,Mexican hot
1 can Chiles,green,mild,whole
1 can Jalapeno peppers,pickled
2 tbsp Hot pepper sauce,liquid
1 tbsp Butter
3 Chiles,fresh whole green
1/2 cup Mushrooms
1/2 cup Sauterne
12 oz Beer

Instructions:

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.