Bodacious Chili

1" inch cubes

2 lg Onions; chopped

3 Celery

1-inch pieces 1 lg Green pepper; coarsely

-chopped 1 lg Sweet red pepper; coarsely

-chopped 1 c Sliced fresh mushrooms

2 Jalapeno peppers

; seeded and chopped 4 cl Garlic; minced

3 tb Olive oil

2 tb Cocoa

2 tb Chili powder

1 ts Ground cumin

1 ts Dried oregano

1 ts Paprika

1 ts Ground turmeric

1/2 ts Salt

1/2 ts Ground cardamom

1/4 ts Pepper

1 tb Molasses

1/2 c Burgundy or other dry red

2 cn Kidney beans, drained;

-oz each 1 cn Chick peas (garbanzo beans)

16 oz each Spicy sour cream topping ;see note Shredded cheddar cheese Recipe by: DOROTHY CROSS (TMPJ72B) 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

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. Yield

1-2/3 cups.