Georgia Chain-Gang Chili
Submitted by charthom
A big-batch, three-meat chili of beef, pork, and chicken, with the beef marinated overnight in burgundy wine, then slow-simmered for hours with beer, Sauterne, and a wallop of chiles. Serious chili for a crowd.
YIELD
20 servingsPREP
20 minCOOK
4 hrsREADY
4 hrsThis is no quick weeknight pot. Georgia chain-gang chili is a big, boozy, three-meat marathon built for feeding a crowd, and it starts the night before. The ground beef marinates overnight in burgundy wine with garlic, thyme, and bay, soaking up flavor long before it hits the heat.
Three meats give it backbone: the marinated beef, ground pork, and finely chopped poached chicken breast, all browned with onions and a deep spice mix of ground chile, cumin, cayenne, oregano, and rosemary. Tomato sauce, canned green chiles, and jalapenos bring the heat, while butter-sauteed fresh chiles and mushrooms add another layer.
Then it simmers, uncovered, for at least three hours. As it cooks you stir in the rest of the marinade, more Sauterne, and a bottle of beer, reducing it all into something rich, complex, and seriously spicy.
Pro Tips
- Marinate the beef overnight; it is what gives this chili its deep, winey backbone.
- Save the water you poach the chicken in, then stir it in later if the chili needs thinning.
- Add the marinade, Sauterne, and beer gradually over the long simmer, so the flavors concentrate instead of staying watery.
- Cook it in a non-aluminum pot, since the wine and tomato are acidic enough to react with bare aluminum.
Variations
- Make it a day ahead; like most chili, it tastes better the next day.
- Serve with cornbread, over rice, or spooned on spaghetti with cheese and onions.
- Dial the cayenne and jalapenos up or down to set your heat level.
Ingredients
Directions
In a large non-aluminum (preferably glass or glazed cast iron) leaves, garlic, and black pepper.
Place all the beef in the bowl and mix lightly to coat the meat well.
Cover and refrigerate overnight.
Place the chicken breasts in a saucepan with enough water to cover.
Add 1 teaspoon salt and simmer over low heat for ½ hour.
Remove the chicken reserving the liquid.
Chop the chicken breasts fine and reserve.
Meal the oil in a large heavy pot. Add the onions and cook until they are translucent.
Meanwhile, drain the beef.
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 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.
Add this to the pot.
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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