*  Exported from  MasterCook  *
 
                          GEORGIA CHAIN-GANG CHILI
 
 Recipe By     : 
 Serving Size  : 20   Preparation Time :0:00
 Categories    : Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Burgundy,dry
      1/2   ts           Thyme,dried
    2                    Bay leaves
    4                    Garlic cloves,med,fine chop
      1/2   ts           Black pepper,freshly ground
    6       lb           Beef,coarse grind
    2                    Chicken breasts,large
                         Water
    2       ts           Salt
    2       tb           Oil,vegetable
    2                    Onions
    3                    Pork chops,coarse grind
   10       tb           Red chile,mild,ground
    1       t            Cayenne pepper
    1       t            Oregano,dried,pref.Mexican
      1/2   ts           Cumin
                         Rosemary
    1 1/2   c            Tomatoes,Italian-style
   16       oz           Tomato sauce
    8       oz           Tomato sauce,Mexican hot
    1       cn           Chiles,green,mild,whole
    1       cn           Jalapeno peppers,pickled
    2       tb           Hot pepper sauce,liquid
    1       tb           Butter
    3                    Chiles,fresh whole green
      1/2   c            Mushrooms
      1/2   c            Sauterne
   12       oz           Beer
 
   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.
  
 
 
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