Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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