Hy Abernathy's Georgia Chain-Gang Chili

Recipe Ingredients

1 cup	237ml	Burgundy - dry
1/2 teaspoon	2.5ml	Thyme - dried
2		Bay leaves
4		Garlic cloves - med, fine chop
1/2 teaspoon	2.5ml	Black pepper - freshly ground
6 lbs	2724g / 96oz	Beef - coarse grind
2		Chicken breasts - large
		Water
2 teaspoons	10ml	Salt
2 tablespoons	30ml	Oil - vegetable
2		Onions
3		Pork chops - coarse grind
10 tablespoons	150ml	Red chile - mild, ground
1 teaspoon	5ml	Cayenne pepper
1 teaspoon	5ml	Oregano - dried, pref. Mexican
1/2 teaspoon	2.5ml	Cumin
		Rosemary
1 1/2 cups	93g / 3.3oz	Tomatoes - style-style
16 oz	454g	Tomato sauce
8 oz	227g	Tomato sauce - Mexican hot
1		Chiles - green, mild, whole
1		Jalapeno peppers - pickled
2 tablespoons	30ml	Hot pepper sauce - liquid
1 tablespoon	15ml	Butter
3		Chiles - fresh whole green
1/2 cup	118ml	Mushrooms
1/2 cup	118ml	Sauterne
12 oz	340g	Beer

Recipe 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.

Source:
Hussein, cook at the Qadirpur Gas Plant Camp, Pakistan

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