Bodacious Chili

Course : Chili
Serves: 12 cups
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Ingredients:

2 pound Boneless beef chuck roast - Cut into 1 inch cubes
2 large Onions -- chopped
3 medium 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 medium Jalapeno peppers -- seeded and chopped
4 cloves garlic
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
1/2 Teaspoon Salt
1/2 Teaspoon Ground cardamom
1/4 Teaspoon Pepper
1 tablespoons Molasses
1/2 Cup Burgundy or other dry red wine
32 Ounces Kidney beans, drained
16 Ounces Chick peas (garbanzo beans)
1 Cup Spicy sour cream topping* see note
1 Cup Shredded cheddar cheese
 

Preparation / Directions:

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. * 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.


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