Bodacious chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Boneless beef chuck roast |
| Cut into 1\" inch cubes | ||
| 2 | larges | Onions; chopped |
| 3 | Celery | |
| Sliced into 1-inch pieces | ||
| 1 | large | Green pepper; coarsely chopped |
| 1 | large | Sweet red pepper; coarsely chopped |
| 1 | cup | Sliced fresh mushrooms |
| 2 | Jalapeno peppers | |
| ; seeded and chopped | ||
| 4 | cloves | Garlic; minced |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Cocoa |
| 2 | tablespoons | Chili powder |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Ground turmeric |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground cardamom |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Molasses |
| ½ | cup | Burgundy or other dry red wine |
| 2 | cans | Kidney beans, drained; 16 oz each |
| 1 | can | Chick peas (garbanzo beans) |
| ; 16 oz each | ||
| Spicy sour cream topping | ||
| ; * see note | ||
| Shredded cheddar cheese | ||
Directions
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.
* 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.
Source Southern Living Magazine - January, 1995 DOTTIE, in Irvine, CA