INGREDIENTS

INSTRUCTIONS

1. 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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