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Ingredients Jump to Instructions ↓

  1. 2 pounds Boneless beef chuck roast

  2. Cut into 1" inch cubes

  3. 2 larges Onions; chopped

  4. 3 Celery

  5. 1-inch pieces 1 large Green pepper; coarsely chopped

  6. 1 large Sweet red pepper; coarsely chopped

  7. 1 cup Sliced fresh mushrooms

  8. 2 Jalapeno peppers

  9. ; seeded and chopped

  10. 4 cloves Garlic; minced

  11. 3 tablespoons Olive oil

  12. 2 tablespoons Cocoa

  13. 2 tablespoons Chili powder

  14. 1 teaspoon Ground cumin

  15. 1 teaspoon Dried oregano

  16. 1 teaspoon Paprika

  17. 1 teaspoon Ground turmeric

  18. teaspoon Salt

  19. teaspoon Ground cardamom

  20. teaspoon Pepper

  21. 1 tablespoon Molasses

  22. cup Burgundy or other dry red wine

  23. 2 cans Kidney beans, drained;

  24. 16 oz each 1 can Chick peas (garbanzo beans)

  25. ; 16 oz each Spicy sour cream topping

  26. ; see note

  27. Shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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 1-½ hours, stirring occasionally. Serve with Spicy Sour Cream Topping and shredded cheese. Yield 12 cups.

  2. * SPICY SOUR CREAM TOPPING: 1 (8 oz.) carton sour cream, ⅓ cup commercial salsa, 2 tb mayonnaise, 1 tsp chili powder, ½ tsp onion powder, ½ spt curry powder, Dash of ground red pepper, 1 tb lemon juice, 1 tsp Dijon mustard. Combine all ingredients; chill. Serve with chili. Yield 1-⅔ cups.

  3. Source Southern Living Magazine - January, 1995 DOTTIE, in Irvine, CA

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