This hearty “Chain-Gang” chili is a masterclass in slow-cooked comfort food, blending coarse-ground beef with tender shredded chicken for a unique texture and depth of flavor. The meat is first marinated in dry Burgundy wine, thyme, and garlic, infusing every bite with rich, savory notes. Simmered for hours with a robust blend of mild red chile, cayenne, cumin, and rosemary, the stew develops a thick, velvety consistency. The addition of fresh mushrooms, green chiles, and a splash of Sauterne and beer adds complexity and brightness to the deep, earthy base. Perfect for feeding a crowd, this dish improves with age, making it an ideal make-ahead recipe for potlucks, tailgates, or cold weekend dinners when you crave something truly satisfying and warming.
Hy Abernathy’s Georgia Chain-Gang Chili
Description
This hearty "Chain-Gang" chili is a masterclass in slow-cooked comfort food, blending coarse-ground beef with tender shredded chicken for a unique texture and depth of flavor. The meat is first marinated in dry Burgundy wine, thyme, and garlic, infusing every bite with rich, savory notes. Simmered for hours with a robust blend of mild red chile, cayenne, cumin, and rosemary, the stew develops a thick, velvety consistency. The addition of fresh mushrooms, green chiles, and a splash of Sauterne and beer adds complexity and brightness to the deep, earthy base. Perfect for feeding a crowd, this dish improves with age, making it an ideal make-ahead recipe for potlucks, tailgates, or cold weekend dinners when you crave something truly satisfying and warming.Directions
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In a large non-aluminum bowl, combine the dry Burgundy, dried thyme, bay leaves, finely chopped garlic, and freshly ground black pepper to create the marinade.
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Add the coarse-ground beef to the bowl and mix lightly until the meat is well coated with the marinade.
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Cover the bowl and refrigerate the beef overnight to allow the flavors to penetrate. If short on time, marinate for at least 2 hours at room temperature.
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Place the chicken breasts in a saucepan and cover with water. Add 1 teaspoon of salt and simmer over low heat for 30 minutes until cooked through.
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Remove the chicken from the pan, reserving the cooking liquid. Once cool enough to handle, chop the chicken breasts finely and set aside.
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Heat vegetable oil in a large heavy pot over medium-high heat. Add the chopped onions and sauté until translucent.
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Drain the beef, straining and reserving the marinade. In a separate bowl, combine the drained beef, coarse-ground pork, mild red chile, cayenne pepper, oregano, cumin, rosemary, and the remaining 1 teaspoon of 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 of the reserved marinade, the chopped chicken, Italian-style tomatoes, both tomato sauces, pickled jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot. Stir to combine.
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In a separate heavy skillet, melt butter over medium heat. Add the fresh green chiles, mushrooms, and a small splash of Sauterne. Sauté for 3 minutes.
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Transfer the mushroom and chile mixture from the skillet into the main chili pot.
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Bring the chili to a boil, then reduce heat to low. Simmer uncovered for at least 3 hours, stirring occasionally.
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During the simmering process, gradually stir in the remaining marinade, the rest of the Sauterne, and the beer.
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If the chili becomes too thick or dry, add some of the reserved chicken cooking liquid to reach your desired consistency.
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Taste the chili and adjust seasonings with additional salt or pepper if needed before serving.
Nutrition Facts
Servings 4 servings
- 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.
