Recipe: Bodacious Chili with Spicy Sour Cream Topping (using chuck roast)

BODACIOUS CHILI

2 pounds boneless beef chuck roast, cut into 1-inch cubes
2 large onions, chopped
3 stalks celery, cut 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, chopped
4 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons unsweetened cocoa powder
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 ground black pepper
1 tablespoon molasses
1/2 cup Burgundy or other dry red wine
2 cans (16 oz. each) whole tomatoes, undrained and chopped
1 (16 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can garbanzo beans, rinsed and drained
FOR SERVING:
Spicy Sour Cream Topping (recipe follows)
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 powder 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
Makes 1 2/3 cups

1 (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 ingredients for the topping.

Makes 6 servings
Source: Southern Living 1995 Annual Recipes