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