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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


Primary category: Soups and Chilis


2 large Vidalia onions
1/4 cup olive oil
10 cloves of garlic
2 carrots
2 celery stalks
1/4 cup flour
5 dried California chilies
5 dried Chinese chilies
2 TB brown sugar
2 TB cider vinegar
1 lb dry lima beans
1/2 lb dry pinto beans
1 quart peeled plum tomatoes
1 quart beef stock
1 chicken
1 pork rib roast
1 bottom round beef roast


Coarsely chop the onions and sauté in the olive oil in a large (I mean huge) pot. Once they are wilted, add the garlic cloves, the carrots cut into 1" chunks and the celery cut into 1" pieces (including the leaves).

Sauté this for another few minutes and then add the flour. Stir all this together until the mixture starts to brown.

Add the dried chilies (whole) and then the tomatoes and beef stock. Finally, add the vinegar and brown sugar. Bring to a boil and then lower to a slow simmer.

In a Dutch oven, brown the chicken, beef and pork on all sides. When you've finished browning the meats, put them in the large pot. Then take about a cup of the liquid and put it into the dutch oven to get all the tasty brown bits from the bottom. Scrape the bottom and sides and then pour the liquid back into the big pot. Keep at a slow simmer for about 4 hours.

Put the dry beans in a large pot with about 8 quarts of water. Bring to a boil for 2 minutes. Turn off the heat, cover the beans, and let them steep for at least 1 hour.

Remove the meat from the big pot and take out the bones. Shred the meat back into the pot, add the beans, and simmer until the beans are tender, about 1 hour.

Check the seasonings and add salt and pepper to taste. Serve with lots of corn bread or white rice.


Georgia Chain Gang Chili - NOTES

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Georgia Chain Gang Chili - REVIEWS



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