Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Mexican
Amount Measure Ingredient -- Preparation Method
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1/4 cup Olive oil
2 Lg yellow onions chpd
2 pounds Coarsely ground beef
2 pounds Coarsely ground pork
1 Salt
1/3 cup Mild -- unseasoned chile pwd
3 tablespoons Ground cumin
3 tablespoons Dried oregano
3 tablespoons Unswtnd coco pwdr*
2 tablespoons Ground cinnamon
1 1/2 teaspoons Cayenne pepper to taste
4 cups Tomato juice
3 cups Beef stock or canned broth
8 Med garlic cloves,pld -- minced
2 tablespoons Yellow cornmeal (optional)
32 ounces Dark red kidney beans
Servings: 6
In a lg skillet, over med heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20 minutes.
Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med heat, combine beef and pork.
Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes.
Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir in tomato juice and beef stock. Bring to a boil then lower heat and simmer, uncovered, for 1 hour .
Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking.
Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal. Stir in the beans and simmer another 5 minutes.
