Categories: Chili, Beans 
      Yield: 20 servings 
  
      1 c  Burgundy,dry                        1 ts Oregano,dried,pref. Mexican 
    1/2 ts Thyme,dried                       1/2 ts Cumin 
      2    Bay leaves                               Rosemary 
      4    Garlic cloves,med,fine chop     1 1/2 c  Tomatoes,Italian-style 
    1/2 ts Black pepper,freshly ground        16 oz Tomato sauce 
      6 lb Beef,coarse grind                   8 oz Tomato sauce,Mexican hot 
      2    Chicken breasts,large               1 cn Chiles,green,mild,whole 
           Water                               1 cn Jalapeno peppers,pickled 
      2 ts Salt                                2 tb Hot pepper sauce,liquid 
      2 tb Oil,vegetable                       1 tb Butter 
      2    Onions                              3    Chiles,fresh whole green 
      3    Pork chops,coarse grind           1/2 c  Mushrooms 
     10 tb Red chile,mild,ground             1/2 c  Sauterne 
      1 ts Cayenne pepper                     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.~