Deb's Bodacious chili

from an american friend who was living here for a while

Here's mine, except I usually used cooked chicken and cook it all day in a crock pot. I also tried to translate it from American to Aussie.


1 kilo boneless beef chuck roast, cut into 1-inch cubes
2 large onions, chopped
1 large green capsicum, coarsely chopped
1 large sweet red capiscum, 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 (mexican chili powder)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon pepper
1 tablespoon brown sugar
1/2 cup Burgundy or other dry red wine
2 410 gram cans whole tomatoes, undrained and chopped
1 410 gram can tomato puree
1 420 gram can kidney beans, drained
1 420 gram can chick-peas (garbanzo beans), drained
Spicy Sour Cream Topping
Shredded Cheddar cheese

• Cook first 7 ingredients in olive oil in a large Dutch oven over medium-high heat, stirring constantly, until meatbrowns. Drain and return meat mixture to Dutch oven.

• Stir in cocoa and next 13 ingredients.Bring mixture to a boil; cover, reduce heat, and simmer 1 ½ hours, stirring occasionally. Serve with Spicy Sour Cream Topping and shredded cheese


1 cup sour cream
1/3 cup salsa
2 tablespoons mayonnaise
1 teaspoon chili powder (mexican chili powder)
1/2 teaspoon onion powder
1/2 teaspoon curry powder (sweet curry powder)
Dash of ground red pepper
1 tablespoon lemon juice
1 teaspoon Dijon mustard

Combine all ingredients; cover and chill

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