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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pound Boneless beef chuck roast - Cut into 1" inch cubes

  3. 2 large 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 -- seeded and chopped

  9. 4 cloves Garlic -- minced

  10. 3 Tablespoon Olive oil

  11. 2 Tablespoon Cocoa

  12. 2 Tablespoon Chili powder

  13. 1 Teaspoon Ground cumin

  14. 1 Teaspoon Dried oregano

  15. 1 Teaspoon Paprika

  16. 1 Teaspoon Ground turmeric

  17. 1/2 Teaspoon Salt

  18. 1/2 Teaspoon Ground cardamom

  19. 1/4 Teaspoon Pepper

  20. 1 Tablespoon Molasses

  21. 1/2 Cup Burgundy or other dry red wine

  22. 32 Ounces Kidney beans, drained

  23. 16 Ounces Chick peas (garbanzo beans)

  24. Spicy sour cream topping* see note

  25. Shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Cook first 8 ingredients in olive oil in a large Dutchoven over medium-high heat, stirring constantly, until meatbrowns. Drain and return meat mixture to Dutch oven. Stirin cocoa and next 13 ingredients. Bring mixture to a boil;

  2. cover, reduce heat, and simmer 1-1/2 hours, stirringoccasionally. Serve with Spicy Sour Cream Topping andshredded cheese. * SPICY SOUR CREAM TOPPING: 1 (8 oz.) carton sour cream,1/3 cup commercial salsa, 2 tb mayonnaise, 1 tsp chilipowder, 1/2 tsp onion powder, 1/2 spt curry powder, Dash ofground red pepper, 1 tb lemon juice, 1 tsp Dijon mustard.

  3. Combine all ingredients; chill. Serve with chili.

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