Hy Abernathy’s Georgia Chain-gang Chili

Unction is the sweetest exhalation of the Holy Spirit. It carries the Word like dynamite, like salt, like sugar; makes the Word a soother, an accuser, a revealer, a searcher; makes the hearer a culprit or a saint, makes him weep like a child and live like a giant; opens his heart and his purse as gently, yet as strongly as the spring opens the leaves. This unction is not the gift of genius. It is not found in the hall of learning. No eloquence can woo it. No industry can win it. It is the gift of God - the signet set to His own messengers. It is heaven’s knighthood given to the chosen true and brave ones who have sought this anointed honor through many an hour of tearful, wrestling prayer. Earnestness is good and impressive; genius is gifted and great. Thought kindles and inspires, but it takes a diviner endowment, a more powerful energy than earnestness or genius or thought to break the chains of sin, to win estranged and depraved hearts to God, to repair the breaches and restore the church to her old ways of purity and power. Nothing but holy unction can do this.

E.M. Bounds

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Mexican	Chili	20	Servings

INGREDIENTS

1	c	Burgundy, dry
1/2	t	Thyme, dried
2		Bay leaves
4		Garlic cloves, medfine chop
1/2	t	Black pepper, freshly ground
6	lb	Beef, coarse grind
2		Chicken breasts, large
		Water
2	t	Salt
2	T	Oil, vegetable
2		Onions
3		Pork chops, coarse grind
10	T	Red chile, mildground
1	t	Cayenne pepper
1	t	Oregano, driedpref. Mexican
1/2	t	Cumin
		Rosemary
1 1/2	c	Tomatoes, Italian-style
16	oz	Tomato sauce
8	oz	Tomato sauce, Mexican hot
1		Chiles, greenmildwhole
1		Jalapeno peppers, pickled
2	T	Hot pepper sauce, liquid
1	T	Butter
3		Chiles, fresh whole green
1/2	c	Mushrooms
1/2	c	Sauterne
12	oz	Beer

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.

A Message from our Provider:

“You can fool yourself. You can never fool God”