Bodacious Chili

Submitted by ratherbeswimmin

"My husband and I love chili. This one is non-traditional but we loved the blend of spices. Very different. From Southern Living."

 

• Ready In: 2hrs
• Ingredients: 24
• Yields: 12 cups

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.

Reviews

[Jeanne Strunk]

I have made this recipe since it was first published in Southern Living waaay back in the late 1990's and it is a wonderful recipe that tastes better the longer it cooks. However you are missing the part of the original recipe that sent your taste buds over the moon. There is a topping that went with the original recipe for a spicy sour cream topping and trust me when I say it takes this recipe to a whole other level. Here is the recipe for this topping taken from the SL cookbook it was published in:<br/><br/>1 (8 oz) carton of sour cream<br/>1/2 cup salsa<br/>2 TBSP Mayonnaise<br/>1 tsp chili powder<br/>1/2 tsp onion powder<br/>1/2 tsp curry powder<br/>Dash of ground red pepper<br/>1 TBSP lemon juice<br/>1 tsp Dijon mustard<br/><br/>combine all ingredients; cover and chill while the chili cooks. top your chili with a dollop of this and shredded cheddar cheese = Chili heaven! <br/> Yield: 1 2/3 cups

 

[covenantmom5]

I have been using this as my basic recipe for chili since it was first published by Southern Living. My husband and five children love it. I do make a couple of small changes. I use a bottle of beer in place of the 1/2 cup of wine and substitute 1 Tblsp. of instant coffee for the molasses so as not to have it quite so sweet. And I serve it with the spicy sour cream topping.

 

[lynnceline]

This is great chili. I've been making this one for several years now, but use ground beef instead of cubed beef. This is my go-to recipe for potlucks. When I make it for work there are no left-overs. One recipe I saw for this included a recipe for a curry sour cream sauce to dollop on top with your cheddar cheese - it's a great addition.