---------- Recipe via Meal-Master (tm) v8.02

     Title: CHOCOLATE CHILI WITH PINTO BEANS
Categories: Meats, Beans, Tex-mex
     Yield: 6 servings

          -JUDI M. PHELPS (G.PHELPS1)
 1 1/2 lb Lean pork; diced fine or
          Coarsely ground lean pork
 1 1/2 lb Lean beef; diced fine or
          Coarsely ground lean beef
   1/4 c  Olive oil
     5 md Onions; chopped coarse
     2 c  Tomato juice
     3 c  ;water
     5 tb Chili powder; or to taste
     3 tb Ground cumin
     3 tb Oregano
     3 tb Unsweetened cocoa powder
     3 tb Cinnamon
     1 ts Salt or to taste; optional
     2 tb Garlic; chopped fine
     3 tb White cornmeal
     2 cn Pinto beans (1 lb each);
          -drained and rinsed
          Onion; chopped
          Shredded lettuce
          Flour tortillas

   In a large saute pan or flameproof caserole, cook
 the pork and beef over moderate heat, stirring
 frequently, until both meats lose their pink color but
 are not browned, about 15 minutes. Transfer to a bowl
 and set aside. Heat the oil in the same pan until
 rippling and add the onions. Saute stirring
 occasionally, until soft and translucent, 10 minutes.
   Stir the reserved meat into the onions.  Add the
 tomato juice, 3 cups of water, the chili powder,
 cumin, oregano, cocoa, cinnamon, and salt (optional).
 Blend. Turn the heat to high and bring to the boil;
 reduce heat and simmer, uncovered, for 1 hour.  Stir
 occasionally.
   Taste for seasoning.  Add more chili powder if you
 like your chili really searing.  Cook 30 minutes
 longer. Stir in the garlic, cornmeal, and beans.
 Simmer for 10 minutes more until the beans are heated
 through.
   GARNISHES:  Chopped onions, grated Parmesan,
 shredded lettuce, or sour cream may be used to
 garnish. Serves 8. SOURCE: The Brillian Bean Cookbook.

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