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2 lb Boneless beef chuck roast cut into 1" inch cubes
2 lg Onions; chopped
3 Celery sliced into 1-inch pieces
1 lg Green pepper; coarsely chopped
1 lg Sweet red pepper; coarsely chopped
1 c Sliced fresh mushrooms
2 Jalapeno peppers seeded and chopped
4 cl Garlic; minced
3 tb Olive oil
2 tb Cocoa
2 tb Chili powder
1 ts Ground cumin
1 ts Dried oregano
1 ts Paprika
1 ts Ground turmeric
1/2 ts Salt
1/2 ts Ground cardamom
1/4 ts Pepper
1 tb Molasses
1/2 c Burgundy or other dry red wine
2 cn Kidney beans, drained; 16 oz each
1 cn Chick peas (garbanzo beans) 16 oz each
Spicy sour cream topping
; * see note
Shredded cheddar cheese
Cook first 8 ingredients in olive oil in a large Dutch oven over medium-high heat, stirring constantly, until meat browns. 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 1-1/2 hours, stirring occasionally. Serve with Spicy Sour Cream Topping and shredded cheese. Yield 12 cups.
* SPICY SOUR CREAM TOPPING: 1 (8 oz.) carton sour cream, 1/3 cup commercial salsa, 2 tb mayonnaise, 1 tsp chili powder, 1/2 tsp onion powder, 1/2 spt curry powder, Dash of ground red pepper, 1 tb lemon juice, 1 tsp Dijon mustard. Combine all ingredients; chill. Serve with chili. Yield 1-2/3 cups.
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