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.) 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.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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