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1
In a large non-aluminum (preferably glass or glazed cast iron) leaves, garlic, and black pepper.
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2
Place all the beef in the bowl and mix lightly to coat the meat well.
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3
Cover and refrigerate overnight.
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4
Place the chicken breasts in a saucepan with enough water to cover.
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5
Add 1 teaspoon salt and simmer over low heat for 1/2 hour.
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6
Remove the chicken reserving the liquid.
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7
Chop the chicken breasts fine and reserve.
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8
Meal the oil in a large heavy pot.
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9
Add the onions and cook until they are translucent.
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10
Meanwhile, drain the beef.
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11
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.
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12
Add this meat-and-spice mixture to the pot with the onions.
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13
Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
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14
Add half the marinade, the reserved chicken, tomatoes, both pepper sauce to the pot.
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15
Melt the butter in a heavy skillet over medium heat.
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16
Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes.
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17
Add this to the pot.
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18
Bring to a boil and simmer, uncovered, for at least 3 hours.
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19
When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer.
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20
If more liquid is needed, stir in the water the chicken was cooked in.
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21
Taste and adjust seasonings.
