Carrie'S Meat Chili

• 3 lbs ground beef
• 1 cup Burgundy wine
• 2 bay leaves
• 1/2 teaspoon thyme
• 4 garlic cloves
• 1/2 teaspoon black pepper
• 2 chicken breasts
• 4 cups water
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 2 chopped onions
• 1 lb ground pork
• 10 tablespoons red chili peppers
• 1 teaspoon cayenne pepper
• 1 teaspoon oregano
• 1/2 teaspoon cumin
• 1 (29 ounce) can peeled tomatoes
• 1 (29 ounce) can tomato sauce
• 1 (8 ounce) can rotel
• 1 (4 ounce) can diced green chilies
• 1 (4 ounce) can sliced jalapenos
• 2 tablespoons Tabasco sauce

1. Marinate ground beef in burgundy, bay leaves, thyme, garlic and pepper for 2 hours.
2. Boil chicken breasts in water and salt until cooked through and tender then remove from water and chop chicken, reserve chicken broth for chili.
3. Mix ground pork into the marinated beef mixture.
4. Add the Chili pepper, cayenne, oregano and cumin to the beef and pork mixture and mix together well.
5. Saute onions in vegetable oil in a 6 QT or larger stock pot until translucent.
6. Add the beef and pork mixture to the pot and cook on medium heat until it is mostly all browned.
7. Add the tomato sauce, peeled tomatoes, Rotel, chilies, jalapenos, and Tabasco sauce.
8. Add the chopped up chicken, stir well, cover, reduce to a simmer and let cook for 4 hours stirring occasionally.
9. If the chili gets dry during the cooking process add some of the reserved chicken broth.

ground beef, burgundy wine, bay leaves, thyme, garlic, black pepper, chicken breasts, water, salt, vegetable oil, onions, ground pork, red chili peppers, cayenne pepper, oregano, cumin, tomatoes, tomato sauce, green chilies, jalapenos, tabasco sauce

Taken from www.food.com/recipe/carries-meat-chili-99698 (may not work)