Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 lb boneless beef chuck roast
1 cut into 1 inch cubes
2 lg onions,chopped
3 celery
1 into 1-inch pieces,Sliced
1 lg green pepper,coarsely
-chopped
1 lg sweet red pepper,coarsely
-chopped
1 c fresh mushrooms,Sliced
2 jalapeno peppers
1 ,seeded and chopped
4 cl garlic,minced
3 T olive oil
2 T cocoa
2 T chili powder
1 t cumin,Ground
1 t oregano,Dried
1 t paprika
1 t turmeric,Ground
1/2 t salt
1/2 t cardamom,Ground
1/4 t pepper
1 T molasses
1/2 c burgundy (or other dry red)
-wine
2 cn kidney beans,drained,16 oz
- each
1 cn chick peas (garbanzo beans)
1 ,16 oz each
1 spicy sour cream topping
1 ,* see note
1 cheddar cheese,ShreddedCook 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.

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