2 lb boneless beef chuck roast cut in 1 inch cubes 2 large onions, chopped 3 stalks celery, sliced in 1 inch pieces 1 large green pepper, coarsely chopped 1 large red pepper, coarsely chopped 1 cup sliced fresh mushrooms 2 jalapeño peppers, seeded and chopped 4 cloves garlic, minced 1/4 tsp pepper 1/2 cup burgundy or dry red wine 1 16 oz can kidney beans, drained 1 16 oz can garbanzo beans, drained 2 (10 oz) cans whole tomatoes, undrained 3 tbl olive oil 2 tbl cocoa 2 tbl chili powder 1 tsp ground cumin 1 tsp dried oregano 1 tsp paprika 1 tsp turmeric (ground) 1/2 tsp salt 1/2 tsp ground cardamom 1 tbl molasses
Cook first 8 ingredients in olive oil in a large Dutch oven over medium high heat. Stir constantly until meat browns. Drain and return meat mixture to Dutch oven. Stir in cocoa and next 13 ingredients. Bring mixture to boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally. Serve with sour cream and grated Cheddar cheese if desired.
Source: Newspaper Clipping