Best Georgia Style Chili Recipes

GEORGIA CHAIN-GANG CHILI

Georgia Chain-Gang Chili image

I love chili. This one is certainly not traditional but sounds very interesting. Al most like a kicked up Brunswick stew. I plan to half it when I first make it. I also will use whatever chicken parts I have on hand. Received in an email from gourmet-recipes-from-around-the-world. Thanks, D M! There is a minimum 2 hour marinade time for the ground beef - can be done the day before & refrigerated.

Provided by Busters friend

Categories Chicken Breast

Time 3h25m

Yield 20 serving(s)

Number Of Ingredients 28

Ingredients

1 cup Burgundy wine, dry
1/2 teaspoon thyme, dried
2 bay leaves
4 garlic cloves, minced
1/2 teaspoon black pepper, freshly ground
6 lbs beef, coarse grind
2 chicken breasts, large
water
2 teaspoons salt
2 tablespoons oil, vegetable
2 onions
3 pork chops, coarse grind
10 tablespoons red chili peppers, mild, ground
1 teaspoon cayenne pepper
1 teaspoon oregano, dried, new Mexican
1/2 teaspoon cumin
1/2 teaspoon rosemary
1 1/2 cups tomatoes
16 ounces tomato sauce
8 ounces tomato sauce, Mexican hot
4 ounces chilies, green, mild, whole
7 ounces jalapeno peppers, pickled
2 tablespoons hot pepper sauce, liquid
1 tablespoon butter
3 chilies, fresh whole green
1/2 cup mushroom
1/2 cup sauterne
12 ounces beer

Steps:

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. ).
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.
Meal the oil in a large heavy pot. Add the onions and cook until they are translucent.
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.
Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot.
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. 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 inches Taste and adjust seasonings.

GEORGIA STYLE CHILI

Georgia Style Chili image

I mixed this up one night just when the weather started to get cooler. I enjoy the mix of hamburger meat and roll of ground sausage. You can use Italian or hot, whatever your preference is. Fixed up a French loaf of cheesy garlic bread to go along with it. It was loved by all.

Provided by Catherine Cantrell

Categories Beef

Number Of Ingredients 14

Ingredients

1 lb browned hamburger meat
1 pkg browned sausage
1 large onion chopped
2 Tbsp minced garlic
2 Tbsp a1 steak sauce
2 Tbsp worcestershire sauce
2 can(s) tomato sauce 28 ounce (use 1.5 of the cans)
2 Tbsp black pepper
2 tsp chili powder
1 tsp onion powder
2 tsp cumin
1 tsp celery seed
2 tsp red pepper flakes (or to taste)
2 tsp oregano, dried

Steps:

1. Brown sausage and hamburger, drain well. Add garlic, chopped onion and one and a half cans of tomato sauce. Add in all other ingredients and bring to a boil. Once boiling drop heat to a simmer. You may want to add more tomato sauce, depending your preference.
2. Should be ready to go in about 30 minutes to an hour. I serve with sour cream and hot sauce and with a warm crusty bread. Enjoy!