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

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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