Bodacious Chili

In my opinion, chili can be tricky.  There are just so many ways to make it’s such subjective decision: ground meat vs. chunks, spicy vs. mild, loaded with veggies vs. not, keep it simple vs. adding unexpected ingredients…You get where I’m going with this, so let’s move on.

I think this is a pretty awesome chili recipe because I prefer chunks of beef as opposed to ground, I like a balanced heat, I love tons of veggies and spices and I think it’s fun to add depth with some unusual flavors.  This is a great go-to chili that is fairly low maintenance after all of the initial chopping.  It also gets better the longer it sits.  Just add a dollop of sour cream and some shredded cheese and you are ready to eat!
Chili is a quintessential winter dish.  It is also a perfect dish to serve numerous hungry, football-watching individuals.  Good thing there is a day like that coming up soon!

you will need:
3 tablespoons olive oil
2 pounds boneless beef chuck roast, cut into 1-inch cubes
2 large onions, chopped
3 stalks celery, sliced into 1-inch pieces
1 large green pepper, coarsely chopped
1 large sweet red pepper, coarsely chopped
1 cup sliced mushrooms
2 jalapeño peppers, seeded and chopped
4 cloves garlic, minced
2 tablespoons cocoa powder
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
freshly ground salt & pepper
1/2 cup dry red wine
2 (16 oz) cans diced tomatoes, undrained
1 (16 oz) can kidney beans, drained
1 (16 oz) can garbanzo beans, drained
for topping: sour cream, chives & shredded cheese

In a large Dutch oven or soup pot, heat olive oil over medium-high heat.  Add in beef, onions, celery, green & red peppers, mushrooms, jalapeños and garlic.  Cook, stirring constantly until meat browns.  Drain off the liquid.

Stir in the cocoa powder, spices, salt & pepper.  Add the wine, tomatoes and bean and bring the mixture to a boil.  Once boiling, cover the pot, reduce the heat to low and simmer for 1 ½ hours, stirring occasionally.

serves: 8 – 1½ cup portions
time: 40 min. prep & active cooking + 1½ simmering time
from: Southern Living (circa 1995)

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2 Comments

  1. Posted January 31, 2012 at 4:29 am | Permalink

    I’ve been craving chili so much lately, I think I’m gonna make this! What happens if I leave out some of those spices, not sure I can find them all here…

    • Ali
      Posted January 31, 2012 at 2:16 pm | Permalink

      I think it will still be delicious without all of the spices…just be sure to add something to give it some kick!

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