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Bodacious Chili


2 lb boneless beef chuck roast
1 cut into 1 inch cubes
2 large onions, chopped
3 celery
1 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
1 ; seeded and chopped
4 cl garlic, minced
3 tbsp olive oil
2 tbsp cocoa
2 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
1 tsp ground turmeric
1/2 tsp salt
1/2 tsp ground cardamom
1/4 tsp pepper
1 tbsp molasses
1/2 cup burgundy or other dry red wine
2 can kidney beans, drained, 16 oz each
1 can chick peas (garbanzo beans)
1 ; 16 oz each
1 spicy sour cream topping
1 ; * see note
1 shredded cheddar cheese

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. Yield
1-2/3 cups.
Source Southern Living Magazine - January, 1995 DOTTIE, in Irvine,





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