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Hy's Georgia Chain-Gang Chili

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Recipe

Hy's Georgia Chain-Gang Chili recipe

 

Yield

20 servings

Prep

40 min

Cook

4 hrs

Ready

4 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 cup burgundy wine
dry
*
½ teaspoon thyme
dried
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2 each bay leaves
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4 cloves garlic
medium, chopped fine
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½ teaspoon black pepper
freshly ground
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6 pounds beef
coarse grind
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2 each chicken breasts
large
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1 x water
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2 teaspoons salt
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2 tablespoons vegetable oil
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2 each onions
chopped
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3 each pork chops
coarse grind
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10 tablespoons red chili peppers
mild, ground
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1 teaspoon cayenne pepper
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1 teaspoon oregano
dried, preferably mexican
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½ teaspoon cumin
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1 x rosemary leaves
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1 ½ cups tomatoes
italian-style
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16 ounces tomato sauce
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8 ounces tomato sauce
mexican, hot
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1 can green chili peppers
mild, whole
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1 can jalapeño pepper
pickled
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2 tablespoons red hot pepper sauce
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1 tablespoon butter
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3 each hot chili peppers
fresh, whole, green
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½ cup mushrooms
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½ cup sauterne
*
12 ounces beer
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Ingredients

Amount Measure Ingredient Features
237 ml burgundy wine
dry
*
2.5 ml thyme
dried
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2 each bay leaves
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4 cloves garlic
medium, chopped fine
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2.5 ml black pepper
freshly ground
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2.7 kg beef
coarse grind
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2 each chicken breasts
large
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1 x water
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1E+1 ml salt
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3E+1 ml vegetable oil
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2 each onions
chopped
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3 each pork chops
coarse grind
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1.5E+2 ml red chili peppers
mild, ground
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5 ml cayenne pepper
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5 ml oregano
dried, preferably mexican
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2.5 ml cumin
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1 x rosemary leaves
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355 ml tomatoes
italian-style
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462.4 ml/g tomato sauce
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231.2 ml/g tomato sauce
mexican, hot
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1 can green chili peppers
mild, whole
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1 can jalapeño pepper
pickled
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3E+1 ml red hot pepper sauce
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15 ml butter
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3 each hot chili peppers
fresh, whole, green
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118 ml mushrooms
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118 ml sauterne
*
346.8 ml/g beer
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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 ½ hour.

Remove the chicken reserving the liquid.

Chop the chicken breasts fine and reserve.

Heat 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.

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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

I've made this chili for years from the original prizing winning recipe. They take four days to make this. Days 2 , 3 and 4 you bring to a slow boil and simper for 3 hours each day. then cover and set it on the back of your stove until the next day. Doing this brings out the spices so much better.

 

 

Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 44255% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 10g 52%
Trans Fat 0g
Cholesterol 126mg 42%
Sodium 366mg 15%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 80g
Vitamin A 6% Vitamin C 23%
Calcium 3% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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