Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Burgundy,dry 1 t Oregano,dried,pref. Mexican
1/2 t Thyme,dried 1/2 t Cumin
2 Bay leaves Rosemary
4 Garlic cloves,med,fine chop 1 1/2 c Tomatoes,Italian-style
1/2 t 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 t Salt 2 T Hot pepper sauce,liquid
2 T Oil,vegetable 1 T Butter
2 Onions 3 Chiles,fresh whole green
3 Pork chops,coarse grind 1/2 c Mushrooms
10 T Red chile,mild,ground 1/2 c Sauterne
1 t 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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