Title: Georgia Chain-Gang Chili
Categories: Chili, Weird
Yield: 20 Servings
1 c Dry burgundy
1/2 ts Dried thyme
2 Bay leaves
4 cl Garlic; fine chop
1/2 ts Black pepper; freshly ground
6 lb Beef; coarse grind
2 lg Chicken breasts
Water
2 ts Salt
2 tb Vegetable oil
2 Onions
3 Pork chops; coarse grind
10 tb Ground red chile; mild
1 ts Cayenne pepper
1 ts Mexican oregano
1/2 ts Cumin
Rosemary
1 1/2 c Italian-style tomatoes
16 oz Tomato sauce
8 oz Mexican hot tomato sauce
1 cn Whole mild green chiles
1 cn Pickled jalapeno peppers
2 tb Hot pepper sauce
1 tb Butter
3 Fresh whole green chiles
1/2 c Mushrooms
1/2 c Sauterne
12 oz Beer
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.
Place the chicken breasts in a saucepan with enough water to cover.
Add 1 ts salt and simmer over low heat for 30 minutes. Remove the
chicken reserving the liquid. Chop the chicken breasts fine and
reserve.
Meal the oil in a large heavy pot. Add the onions and cook until
they are translucent.
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.
Add half the marinade, the reserved chicken, tomatoes, both tomato
sauces, jalapenos, and 1 tb liquid hot pepper sauce to the pot.
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.
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.
