Proper All-Meat Chili

Combine the beef with burgundy, bay leaves, thyme, garlic, and pepper in a large bowl. Cover and marinate for 2 hours at room temperature.

Meanwhile, poach the chicken breasts in salted water until cooked through, about 20 minutes. Remove and chop roughly when cool enough to handle. Reserve the poaching liquid - you'll need it later.

Mix the ground pork into the marinated beef mixture along with the crushed chillies, cayenne, oregano, and cumin. Work it through properly with your hands.

Heat the oil in a heavy 6-quart stock pot over medium heat. Cook the onions until translucent, about 8 minutes.

Add the seasoned meat mixture to the pot and brown thoroughly, breaking it up as it cooks. This will take a good 15 minutes - don't rush it. (Proper browning develops flavour. Let it get some colour on it.)

Stir in the tinned tomatoes (crush them with your hands as you add them), tomato sauce, diced tomatoes and chillies, green chillies, jalapeños, and Tabasco. Add the chopped chicken and mix well.

Bring to a gentle simmer, cover, and cook for 4 hours, stirring every 30 minutes or so. If it gets too thick, add some of the reserved chicken stock. (Low and slow is the way. It should barely bubble - fierce heat will make it tough.)