Whacked-Out Chili

[fifi]

Whacked-Out Chili

Serves 8 as Main Dish.

This recipe evolved from one I found in Southern Living several years ago. The original title was "Bodacious Chili." It was so weird that I had to try it. Being from Texas and a congenitally chili purist, my kids started calling it "that whacked-out chili you make" and the name stuck. This version has been pretty stable for some time now. But, I do have to admit that I mess with the spice mix from time to time.

This is a really pretty dish and goes well with cornbread.

Check out one of our great cook-offs . . . Chili--Cook-Off XV, eGullet Recipe Cook-Off Series

• 2 lb chuck in ½” cubes
  
• 2 large onions chopped
  
• 3 stalks celery cut in 1” pieces
  
• 1 large red bell pepper chopped
  
• 6 jalapenos, seeded and diced
  
• 2 c sliced mushrooms (Portobellos are really good)
  
• 8 cloves garlic minced
  
• 3 T olive oil
  

Seasonings

• 3 T cocoa
  
• 4 T ancho chili powder
  
• 1 tsp cayenne or arbol (optional)
  
• 1 T cumin seeds
  
• 1 T dried Mexican oregano
  
• 1 T paprika
  
• 1 tsp ground tumeric
  
• 1/2 tsp salt or more to taste
  
• 1 tsp ground cardamom
  
• 1 tsp ground pepper
  
• 1 T molasses
  
• 1 c red wine
  
• 2 cans chopped tomatoes
  
• 1 can drained kidney beans
  
• 1 can drained garbanzos
  

Start the meat in oil and when beginning to brown add the vegetables. Continue to cook on medium high until vegetables begin to cook.

Stir in the remaining ingredients.

Simmer covered for 1 ½ hours.

Serve with cornbread or tortillas. Big corn chips and buttered saltines work well also. Our favorite topping is sour cream. Other toppings could include cheese, diced onion, shredded cabbage, pickled peppers, the list goes on and on.

Keywords: Beef, Main Dish, Intermediate, Lunch, Dinner, Tex-Mex

( RG1442 )