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

     Title: CHOCOLATE CHILI
Categories: Beef, Ethnic, Tex-mex
     Yield: 1 servings

 1 1/2 lb Pork lean , ground coarse
     1 c  Olive oil; or veg oil
     5 ea Med Onion; chopped coarse
     2 c  Tomato juice
     3 c  Water
     5 tb Chili powder,
     3 tb Cumin; ground
     3 tb Oregano
     3 tb Cocoa powder ; unsweetened
     3 tb Cinnamon
     2 tb Garlic; chopped fine (i...j
     3 tb Masa harina
     2 c  Pinto beans; rinsed and dra

 1.   cook meat about 20 minutes until they lose pink
 color but not browned (I personally don't know what
 that means, since it goes from brown to pink...)
 Transfer to a bowl.

 2. heat oil in same pan and sautee onions 10 to 20
 minutes, until `translucent.

 3.  stir meat into onions.  Add tomatojuice (I used
 puree instead cause I had it),  3 cups of water, the
 chili powder, cumin, oregano, cocoa, cinnamon, and
 salt.  (Ann is going to cut down on the cinnamon next
 time but I didn't think it was too much at all) Blend.
 Bring to boil, uncovered, for an hour.

 4. taste for seasoning, add more chili powder if you
 like (in my opinion, you can add  more of ANYTHING
 if you like)

 5.  Stir in the garlic, corn- meal, and beans. Simmer for
 10 minutes. Serve with garnishes (I usually serve rice
 but did this for a change & loved it).

 Deb for serving: chopped onion, shredded lettuce,
 flour tortillas (but I ate it with pimento instead of
 onion -- it was prettier and delicious) with pimento
 instead of onion it was prettier and delicious)

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