1 Cup Burgundy -- dry |
1 teaspoon Oregano,dried -- pref. mexican |
1/2 teaspoon Thyme -- dried |
1/2 teaspoon Cumin |
2 pieces bay leaves |
1 tablespoons Rosemary |
4 cloves Garlic -- fine chop |
1 1/2 Cup Tomatoes -- italian-style |
1/2 teaspoon Black pepper -- freshly ground |
16 ounces Tomato sauce |
6 pound Beef -- coarse grind |
8 ounces Tomato sauce -- mexican hot |
2 large Chicken breasts |
1 can Chiles,green,mild -- whole |
1 can Water |
1 can Jalapeno peppers -- pickled |
2 teaspoon Salt |
2 tablespoons Hot pepper sauce -- liquid |
2 tablespoons Oil -- vegetable |
1 tablespoons Butter |
2 medium Onions |
3 medium Chiles -- fresh whole green |
3 chops Pork chops -- coarse grind |
1/2 Cup Mushrooms |
10 tablespoons Red chile,mild -- ground |
1/2 Cup Sauterne |
1 teaspoon Cayenne pepper |
12 ounces Beer |
