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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