Bodacious Chili

1 Servings

2 lb boneless beef chuck roast
1 cut into 1 inch cubes
2 lg onions, chopped
3 celery
1 into 1-inch pieces, Sliced
1 lg green pepper, coarsely chopped
1 lg sweet red pepper, coarsely chopped
1 c fresh mushrooms, Sliced
2 jalapeno peppers
1, seeded and chopped
4 cl garlic, minced
3 T olive oil
2 T cocoa
2 T chili powder
1 t cumin, Ground
1 t oregano, Dried
1 t paprika
1 t turmeric, Ground
1/2 t salt
1/2 t cardamom, Ground
1/4 t pepper
1 T molasses
1/2 c burgundy (or other dry red) wine
2 cn kidney beans, drained, 16 oz each
1 cn chick peas (garbanzo beans)
1, 16 oz each
1 spicy sour cream topping
1, * see note
1 cheddar cheese, Shredded
Cook first 8 ingredients in olive oil in a large
Dutch oven over medium-high heat, stirring constantly, until meat browns. Drain and return meat mixture to
Dutch oven.
Stir in cocoa and next 13 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer
1-1/2 hours, stirring occasionally. Serve with Spicy Sour Cream Topping and shredded cheese. Yield 12 cups.

* Spicy Sour Cream Topping: 1 (8 oz.) carton sour cream, 1/3 cup commercial salsa, 2 tb mayonnaise, 1 tsp chili powder, 1/2 tsp onion powder, 1/2 spt curry powder, Dash of ground red pepper, 1 tb lemon juice, 1 tsp Dijon mustard. Combine all ingredients; chill. Serve with chili.