Subj : St. Georgia 02
To   : All
From : Dave Drum
Date : Sun May 02 2021 22:03:04

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Georgia Chain-gang Chilli
 Categories: Beef, Poultry, Chilies, Beer, Wine
      Yield: 20 Servings
 
      1 c  Burgundy; dry
    1/2 ts Thyme; dried
      2    California bay leaves
      4 cl Garlic; fine chopped
    1/2 ts Fresh black pepper
      6 lb Beef; coarse grind
      2 lg Chicken breasts
           Water
      2 ts Salt
      2 tb Oil
      2 lg Onions; minced
      1 lb Pork chops; coarse grind
     10 tb Ancho chile; ground
      1 ts Cayenne
      1 ts Oregano; dried
    1/2 ts Cumin
           Rosemary
  1 1/2 c  Tomatoes; Italian-style
     16 oz Can tomato sauce
      8 oz Can Mexican tomato sauce;
           - hot
      8 oz Can chopped green chilies;
           - drained
      8 oz Can pickled jalapenos
      2 tb Hot pepper sauce
      1 tb Butter
      3 lg Anaheim or Ne-Mex chilies;
           - fresh, seeded, stemmed
    1/2 c  Mushrooms
    1/2 c  Sauterne
     12 oz 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. 3.
  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 in. Taste and adjust seasonings.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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