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Georgia Chain Gang Chili Recipe
By Pig on a Spit - May 20, 2008 |
 
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Lots of ingredients create this spicy and hot chain gang jalapeno chili recipe from Georgia US.
Ingredients:
1/2 t black pepper, freshly ground
6 lb beef, coarse grind
2 chicken breasts, large
1 water
1 c burgundy, dry
1/2 t thyme, dried
2 bay leaves
4 garlic cloves, med, fine chop
2 t salt
1 t oregano, dried, pref. Mexican
1/2 t cumin
2 T hot pepper sauce, liquid
1 T butter
3 chiles, fresh whole green
1/2 c mushrooms
2 T oil, vegetable
2 onions
3 pork chops, coarse grind
10 T red chile, mild,ground
1 t cayenne pepper
1/2 c sauterne
12 oz beer.
1 rosemary
1 1/2 c tomatoes, Italian-style
16 oz tomato sauce
8 oz tomato sauce, Mexican hot
1 can chiles, green, mild, whole
1 can jalapeņo peppers, pickled
Chain Gang Chili Cooking Directions:
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.)
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 andnreserve.
Meal the oil in a large heavy pot.
Add the onions and cook until they are translucent.
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.
Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot.
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.
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.
This page is from our Hot and Spicy Chili Pork category.
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