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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