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I love chili. This one is certainly not traditional but sounds very interesting. Al most like a kicked up Brunswick stew. I plan to half it when I first make it. I also will use whatever chicken parts I have on hand. Received in an email from gourmet-recipes-from-around-the-world. Thanks, D M! There is a minimum 2 hour marinade time for the ground beef - can be done the day before & refrigerated.
- 1 cup Burgundy wine, dry
- 1⁄2 teaspoon thyme, dried
- 2 bay leaves
- 4 garlic cloves, minced
- 1⁄2 teaspoon black pepper, freshly ground
- 6 lbs beef, coarse grind
- 2 chicken breasts, large
- 2 teaspoons salt
- 2 tablespoons oil, vegetable
- 2 onions
- 3 pork chops, coarse grind
- 10 tablespoons red chili peppers, mild, ground
- 1 teaspoon cayenne pepper
- 1 teaspoon oregano, dried, new Mexican
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon rosemary
- 1 1⁄2 cups tomatoes
- 16 ounces tomato sauce
- 8 ounces tomato sauce, Mexican hot
- 4 ounces chilies, green, mild, whole
- 7 ounces jalapeno peppers, pickled
- 2 tablespoons hot pepper sauce, liquid
- 1 tablespoon butter
- 3 chilies, fresh whole green
- 1⁄2 cup mushroom
- 1⁄2 cup sauterne
- 12 ounces 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 teaspoon salt and simmer over low heat for 1/2 hour. 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 tablespoon of 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 inches Taste and adjust seasonings.