This hearty Georgia-style chili is a true Southern comfort food, designed to feed a crowd with deep, complex flavors. It combines coarse-ground beef and tender shredded chicken for a unique texture and protein punch. The base is built from a rich marinade of dry Burgundy wine, fresh garlic, and aromatic herbs like thyme and bay leaves. As the chili simmers for hours, the flavors meld into a thick, savory stew with a gentle kick from jalapeños and fresh chiles. It’s perfect for potlucks, family gatherings, or chilly weeknight dinners. The result is a satisfying, rustic dish that tastes even better the next day.
Georgia Chain-Gang Chili
Description
This hearty Georgia-style chili is a true Southern comfort food, designed to feed a crowd with deep, complex flavors. It combines coarse-ground beef and tender shredded chicken for a unique texture and protein punch. The base is built from a rich marinade of dry Burgundy wine, fresh garlic, and aromatic herbs like thyme and bay leaves. As the chili simmers for hours, the flavors meld into a thick, savory stew with a gentle kick from jalapeños and fresh chiles. It's perfect for potlucks, family gatherings, or chilly weeknight dinners. The result is a satisfying, rustic dish that tastes even better the next day.Ingredients
Directions
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In a large non-aluminum bowl, combine the Burgundy wine, dried thyme, bay leaves, finely chopped garlic cloves, and freshly ground black pepper to create a marinade.
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Add the coarse-ground beef to the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight, or for at least 2 hours at room temperature if short on time.
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Place the large chicken breasts in a saucepan with enough water to cover. Add 1 teaspoon salt and simmer over low heat for 30 minutes.
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Remove the chicken from the water, reserving the liquid. Chop the chicken breasts finely and set aside.
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Heat the vegetable oil in a large heavy pot over medium heat. Add the chopped onions and cook until translucent.
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Meanwhile, drain the beef, straining and reserving the marinade.
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In a separate bowl, mix the drained beef with the mild ground red chile, cayenne pepper, dried oregano, cumin, chopped rosemary, and the remaining salt.
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Add the seasoned beef mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
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Add half of the reserved beef marinade, the chopped chicken, Italian-style tomatoes, regular tomato sauce, hot Mexican tomato sauce, the drained green chiles, chopped jalapenos, and liquid hot pepper sauce to the pot.
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In a separate heavy skillet, melt the butter over medium heat. Add the chopped fresh green chiles, sliced mushrooms, and a small amount of the Sauterne wine. Cook for 3 minutes.
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Add the skillet mixture to the chili pot.
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Bring the chili to a boil, then reduce heat and simmer, uncovered, for at least 3 hours.
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During cooking, stir in the remaining beef marinade, the remaining Sauterne wine, and the beer. If more liquid is needed, add some of the reserved chicken cooking water.
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Taste and adjust seasonings with additional salt or pepper if needed before serving.
Nutrition Facts
Servings 20
- Amount Per Serving
- Calories 1868.1kcal
- % Daily Value *
- Total Fat 106.5g164%
- Saturated Fat 41.6g208%
- Cholesterol 533.6mg178%
- Sodium 501.0mg21%
- Total Carbohydrate 38.0g13%
- Dietary Fiber 13.2g53%
- Sugars 0.0g
- Protein 181.9g364%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
