Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       pound        Boneless beef chuck roast - Cut into 1" inch cubes
   2       large        Onions -- chopped
   3                    Celery
                        Sliced into 1-inch pieces
   1       large        Green pepper -- coarsely chopped
   1       large        Sweet red pepper -- coarsely chopped
   1       Cup          Sliced fresh mushrooms
   2                    Jalapeno peppers -- seeded and chopped
   4       cloves       Garlic -- minced
   3       Tablespoon   Olive oil
   2       Tablespoon   Cocoa
   2       Tablespoon   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   Molasses
     1/2   Cup          Burgundy or other dry red wine
  32       Ounces       Kidney beans, drained
  16       Ounces       Chick peas (garbanzo beans)
                        Spicy sour cream topping* see note
                        Shredded cheddar cheese

Preparation:

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. * 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.