Bodacious Chili

Bodacious Chili
2 lb Boneless beef chuck roast Cut into 1" inch cubes
2 lg Onions -- chopped
3 Celery Sliced into 1-inch pieces
1 lg Green pepper -- coarsely - chopped
1 lg Sweet red pepper -- coarsely - chopped
1 c Sliced fresh mushrooms
2 Jalapeno peppers -- seeded and chopped
4 cl Garlic -- minced
3 tb Olive oil
2 tb Cocoa
2 tb Chili powder
1 t Ground cumin
1 t Dried oregano
1 t Paprika
1 t Ground turmeric
1/2 t Salt
1/2 t Ground cardamom
1/4 t Pepper
1 tb Molasses
1/2 c Burgundy or other dry red - wine
2 cn Kidney beans, drained -- 16 - oz each
1 cn Chick peas (garbanzo beans) -- 16 oz each
Spicy sour cream topping -- * see note
Shredded cheddar cheese

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 1-1/2 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, CA