TammyM > wrote:

> I'm getting old. I see I must find new ways to yank your chain.

So, you are into chains? What about whips? ;-)

ObChainRecipe: Georgia Chain-Gang Chili, from
<http://recipes.bgkulinar.net/recipe-Georgia+ChainGang+Chili-1416>.

Victor

Georgia Chain-Gang Chili
Number of Servings: 20

Ingredients:
1 Cup(s) Burgundy, dry
1/2 Teaspoon(s) Thyme,dried
4 Garlic cloves, med-fine chop
1/2 Teaspoon(s) Black pepper, freshly ground
6 Pound(s) Beef, coarse grind
2 Chicken breasts, large
2 Teaspoon(s) Beef round; 1/2" strips
2 Tablespoon(s) Oil, vegetable
2 Onions
3 Pork chops,coarse grind
10 Tablespoon(s) Red chile, mild, ground
1 Teaspoon(s) Cayenne pepper
1 Teaspoon(s) Oregano, dried, pref.Mexican
1/2 Teaspoon(s) Pork shoulder; coarse grind
1 1/2 Cup(s) Tomatoes, Italian-style
16 Ounce(s) Masa Harina flour
8 Ounce(s) Tomato sauce, Mexican hot
1 Can(s) Chiles, green, mild, whole
1 Can(s) Jalapeno peppers, pickled
2 Tablespoon(s) Hot pepper sauce, liquid
1 Tablespoon(s) Beef sirloin, coarse grind
3 Chiles,fresh whole green
1/2 Cup(s) Mushrooms
1/2 Cup(s) Sauterne
12 Ounce(s) Beer

Directions:
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.