Ingredients

  • 1 1/2 lbs boneless beef chuck cut in 1" cubes
  • 2 large onions, chopped
  • 3 celery stalks, sliced into 1" pieces
  • 1 large green pepper, coarsely chopped
  • 1 large red pepper, coarsely chopped
  • 1 cup sliced fresh mushrooms
  • 2 jalapena peppers, seeded and chopped
  • 4 garlic cloves, minced
  • 3 tbsps olive oil
  • 2 tbsps cocoa
  • 2 tbsps chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp ground turmeric
  • 1 tsp salt
  • 1/2 tsp ground cardamom
  • 1/4 tsp pepper
  • 2 tsps molasses
  • 1/2 cup dry red wine
  • 2 16 oz cans whole tomatoes, undrained and chopped
  • 1 16 oz can kidney beans, drained
  • 1 16 oz can chick peas, drained

Directions

  • Cook the first eight ingredients in olive oil in a large Dutch oven over medium-high heat, stirring constantly, until the meat browns. Drain and return the meat mixture to the Dutch oven.
  • Stir in cocoa and remaining ingredients. Bring mixture to a boil; cover, reduce heat and simmer 1 1/2 hours, stirring occasionally.
  • Serve with favourite chili condiments.
  • Yields 12 cups.