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
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