INGREDIENTS

INSTRUCTIONS

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 in.  Taste and adjust seasonings.

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