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Chili

2 pounds boneless beef chuck roast, cut into 1" cubes
2 large onions, chopped
3 stalks celery, cut into 1" pieces
1 large green bell pepper, coarsely chopped
1 large red bell pepper, coarsely chopped
1 cup sliced fresh mushrooms
2 jalapeno peppers, chopped
4 cloves garlic, minced
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 tablespoon molasses
1/2 cup Burgundy or other dry red wine
2 16-oz cans whole tomatoes, undrained & chopped
16 oz can kidney beans, drained
15 oz can garbanzo beans, drained
Shredded Cheddar cheese

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

8 oz carton sour cream
1/3 cup salsa
2 tablespoons mayonnaise
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon curry powder
Dash of ground red pepper
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Combine all ingredients; cover and chill. Serve with chili. YIELD:
1 2/3 cups.

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