Categories: Chili 
      Yield: 20 servings 
  
      1 c  Burgundy,dry 
    1/2 ts Thyme,dried 
      2    Bay leaves 
      4    Garlic cloves,med,fine chop 
    1/2 ts Black pepper,freshly ground 
      6 lb Beef,coarse grind 
      2    Chicken breasts,large 
           Water 
      2 ts Salt 
      2 tb Oil,vegetable 
      2    Onions 
      3    Pork chops,coarse grind 
     10 tb Red chile,mild,ground 
      1 ts Cayenne pepper 
      1 ts Oregano,dried,pref.Mexican 
    1/2 ts Cumin 
           Rosemary 
  1 1/2 c  Tomatoes,Italian-style 
     16 oz Tomato sauce 
      8 oz Tomato sauce,Mexican hot 
      1 cn Chiles,green,mild,whole 
      1 cn Jalapeno peppers,pickled 
      2 tb Hot pepper sauce,liquid 
      1 tb Butter 
      3    Chiles,fresh whole green 
    1/2 c  Mushrooms 
    1/2 c  Sauterne 
     12 oz Beer 
  
  1. 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.) 
  2. Place the chicken breasts in a saucepan with enough water to cover. Add 
  1 teaspoon salt and simmer over low heat for 1/2 hour. Remove the chicken 
  reserving the liquid. Chop the chicken breasts fine and reserve. 
  3. Meal the oil in a large heavy pot. Add the onions and cook until they 
  are translucent. 
  4. 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. 
  5. Add half the marinade, the reserved chicken, tomatoes, both tomato 
  sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot. 
  6. 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. 
  7. 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.