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Ingredientes
- 1 c. Burgundy,dry
- 1/2 tsp Thyme,dry
- 2 x Bay leaves
- 4 x Garlic cloves,med,fine chop
- 1/2 tsp Black pepper,freshly grnd
- 6 lb Beef,coarse grind
- 2 x Chicken breasts,large Water
- 2 tsp Salt
- 2 Tbsp. Oil,vegetable
- 2 x Onions
- 3 x Pork chops,coarse grind
- 10 Tbsp. Red chile,mild,grnd
- 1 tsp Cayenne pepper
- 1 tsp Oregano,dry,pref. Mexican
- 1/2 tsp Cumin Rosemary
- 1 1/2 c. Tomatoes,Italian-style
- 16 ounce Tomato sauce
- 8 ounce Tomato sauce,Mexican warm
- 1 can Chiles,green,mild,whole
- 1 can Jalapeno peppers,pickled
- 2 Tbsp. Warm pepper sauce,liquid
- 1 Tbsp. Butter
- 3 x Chiles,fresh whole green
- 1/2 c. Mushrooms
- 1/2 c. Sauterne
- 12 ounce Beer
Direcciones
- 1. In a large non-aluminum (preferably glass or possibly 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 chill overnight.
- (If time is short marinate for 2 hrs at room temperature.)
- 2. Place the chicken breasts in a saucepan with sufficient water to cover. Add in 1 tsp. 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 in the onions and cook till they are translucent/soft.
- 4. Meanwhile, drain the beef, straining and reserving the marinade.
- Mix the beef and pork together, then combine the meats with the grnd chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add in this meat-and-spice mix to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, till the meat is proportionately browned.
- 5. Add in half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 Tbsp. of liquid warm pepper sauce to the pot.
- 6. Heat the butter in a heavy skillet over medium heat. Add in the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 min. Add in this to the pot.
- 7. Bring to a boil and simmer, uncovered, for at least 3 hrs. 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 12 servings | |
| Calories 651 | |
| Calories from Fat 394 | 61% |
| Total Fat 43.74g | 55% |
| Saturated Fat 16.66g | 67% |
| Trans Fat 0.09g | |
| Cholesterol 159mg | 53% |
| Sodium 1292mg | 54% |
| Potassium 1080mg | 31% |
| Total Carbs 11.61g | 3% |
| Dietary Fiber 2.2g | 7% |
| Sugars 5.03g | 3% |
| Protein 45.95g | 74% |
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