Recipe By : Winner of the NY State Chili Cook-Off, 1985
Serving Size : 6 Preparation Time :0:00
Categories : Chili Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Olive oil
2 lg Yellow onions -- chopped
2 lb Beef -- coarsely ground
2 lb Pork -- coarsely ground
1 Salt
1/3 c Mild chile powder
3 tb Ground cumin
3 tb Dried oregano
3 tb Unsweetend cocoa powder *
2 tb Ground cinnamon
1 1/2 ts Cayenne pepper -- to taste
4 c Tomato juice
3 c Beef stock or canned broth
8 cl Garlic -- peeled, minced
2 tb Yellow corn meal (optional)
32 oz Dark red kidney beans
In a large skillet, over medium 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 medium heat, combine beef and pork. Season with 2 tb 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 corn meal.
Stir in the beans and simmer another 5 minutes.
