Georgia Chain Gang Chili

  1. 1 cup dry Burgundy
  2. 1/2 teaspoon dried thyme
  3. 2 bay leaves
  4. 4 medium garlic cloves, finely chopped
  5. 1/2 teaspoon freshly ground black pepper
  6. 6 pounds beef, coarsely ground
  7. 2 large chicken breasts
  8. Water
  9. 2 teaspoons salt
  10. 2 tablespoons vegetable oil
  11. 2 onions 1 teaspoon dried Mexican oregano
  12. 3 pork chops, coarse grind
  13. 10 tablespoons ground mild red chile
  14. 1 teaspoon cayenne pepper
  15. 1/2 teaspoon cumin
  16. 1 teaspoon dried Mexican oregano
  17. 1 1/2 cup Italian-style tomatoes
  18. 1 (16 ounce) can tomato sauce
  19. 1 (8 ounce) can hot Mexican tomato sauce
  20. 1 can whole mid green chiles
  21. 1 can pickled jalapeno peppers
  22. 2 tablespoons liquid hot pepper sauce
  23. 1 tablespoon butter
  24. 3 fresh whole green chiles
  25. 1/2 cup mushrooms
  26. 1/2 cup Sauterne
  27. 12 ounces 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.
  2. 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.)
  3. 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.
  4. Heat the oil in a large heavy pot. Add the onions and cook until they are translucent.
  5. 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.
  6. Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot.
  7. 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.
  8. 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 in which the chicken was cooked. Taste and adjust seasonings.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases