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 ts Ground cumin

1 ts Dried oregano

1 ts Paprika

1 ts Ground turmeric

1/2 ts Salt

1/2 ts Ground cardamom

1/4 ts 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