Categories: Beef, Chili, Main Dish
Ingredients
- 2 lbs boneless beef chuck roast, cut into 1 inch cubes
- 2 large onions, chopped
- 3 stalks celery, sliced into 1 inch pieces
- 1 large green bell pepper, coarsely chopped
- 1 large red bell pepper, coarsely chopped
- 1 cup sliced fresh mushrooms
- 2 jalapeno peppers, seeded and 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
- 1/2-1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon pepper
- 1 tablespoon molasses
- 1/2 cup Burgundy wine
- 2 (16 ounce) cans whole tomatoes, undrained and chopped
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- shredded cheddar cheese
Directions
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Heat the olive oil in a large pot over medium-high heat.
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Add the first 8 ingredients; cook and stir continuously until the meat is browned; drain and return mixture to the pot.
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Add in the next 14 ingredients; stir to combine.
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Bring to a boil; cover, lower heat, and simmer 1 1/2 hours; stir occasionally.
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Serve hot, topped with shredded cheddar cheese.