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.