This hearty “Chain-Gang” chili is a robust Southern classic that combines coarse-ground beef, pork chops, and shredded chicken for an incredibly meaty texture. Deeply flavored with a blend of mild and hot chiles, cumin, oregano, and rosemary, it offers a complex, savory heat that builds as it simmers. The addition of dry Burgundy, beer, and Sauterne wine adds layers of acidity and richness, while bay leaves and thyme provide aromatic depth. Perfect for large gatherings, potlucks, or a cozy weekend dinner, this chili tastes even better the next day. It’s a substantial, protein-packed dish that delivers serious comfort food satisfaction.
Hy Abernathy’S Georgia Chain-Gang Chili
Description
This hearty "Chain-Gang" chili is a robust Southern classic that combines coarse-ground beef, pork chops, and shredded chicken for an incredibly meaty texture. Deeply flavored with a blend of mild and hot chiles, cumin, oregano, and rosemary, it offers a complex, savory heat that builds as it simmers. The addition of dry Burgundy, beer, and Sauterne wine adds layers of acidity and richness, while bay leaves and thyme provide aromatic depth. Perfect for large gatherings, potlucks, or a cozy weekend dinner, this chili tastes even better the next day. It&# 226;ÂÂs a substantial, protein-packed dish that delivers serious comfort food satisfaction.Ingredients
Directions
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In a large bowl, combine 1 cup dry Burgundy, 1/2 teaspoon dried thyme, 2 bay leaves, 4 finely chopped garlic cloves, and 1/2 teaspoon freshly ground black pepper to create a marinade.
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Place 6 pounds of coarse-ground beef in 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 2 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 liquid, reserving the broth. Chop the chicken breasts finely and set aside.
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Heat vegetable oil in a large heavy pot over medium heat. Add chopped onions and cook until translucent.
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Drain the beef, straining and reserving the marinade. Mix the beef with ground pork chops, then combine with ground mild red chile, cayenne pepper, dried oregano, cumin, rosemary, and remaining salt.
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Add the 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.
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Add half the reserved marinade, the chopped chicken, Italian-style tomatoes, tomato sauce, Mexican hot tomato sauce, pickled jalapenos, and 1 tablespoon liquid hot pepper sauce to the pot.
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In a separate heavy skillet, melt butter over medium heat. Add fresh green chiles, mushrooms, and a small amount of Sauterne wine. Cook for 3 minutes, then add this 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 simmering, periodically stir in the remaining marinade, remaining Sauterne wine, and beer. If more liquid is needed, add the reserved chicken cooking water.
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Taste and adjust seasonings with salt and pepper 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.
