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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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My husband and I love chili. This one is non-traditional but we loved the blend of spices. Very different. From Southern Living. 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:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the first 8 ingredients; cook and stir continuously until the meat is browned; drain and return mixture to the pot.
3. Add in the next 14 ingredients; stir to combine.
4. Bring to a boil; cover, lower heat, and simmer 1 1/2 hours; stir occasionally.
5. Serve hot, topped with shredded cheddar cheese.
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