Recipe - Georgia Chain-Gang Chili

1 cup Burgundy,dry
One half teaspoon Thyme,dried
2 Bay leaves
4 Garlic cloves,med,fine chop
One half teaspoon Black pepper,freshly ground
6 pound Beef,coarse grind
2 Chicken breasts,large
Water
2 teaspoon Salt
2 tablespoon Oil,vegetable
2 Onions
3 Pork chops,coarse grind
10 tablespoon Red chile,mild,ground
1 teaspoon Cayenne pepper
1 teaspoon Oregano,dried,pref.Mexican
One half teaspoon Cumin
Rosemary
1 One half cup Tomatoes,Italianstyle
16 ounce Tomato sauce
8 ounce Tomato sauce,Mexican hot
1 cn Chiles,green,mild,whole
1 cn Jalapeno peppers,pickled
2 tablespoon Hot pepper sauce,liquid
1 tablespoon Butter
3 Chiles,fresh whole green
One half cup Mushrooms
One half cup Sauterne
12 ounce Beer

1. In a large nonaluminum (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 meatandspice 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini