Recipe - Numero Uno Chili

One fourth cup Olive oil
2 lg Yellow onions, chopped,
about 4 cups
2 pound Coarsely ground beef (shank,
shoulder or chuck)
2 pound Coarsely ground pork
salt
1/3 cup Mild, unseasoned chile
powder
3 tablespoon Ground cumin, from toasted
seeds, if possible
3 tablespoon Dried oregano, preferably
Mexican
3 tablespoon Unsweetened cocoa powder
(NOT DUTCH PROCESS!)
2 tablespoon Ground cinnamon
1 One half teaspoon Cayenne pepper, or to taste
4 cup Tomato juice
3 cup Beef stock or canned broth
8 md Garlic cloves, peeled and
minced
2 tablespoon Yellow cornmeal as optional
thickener (more as needed)
32 ounce Dark red kidney beans
(drained and rinsed)

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 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.

Serves 6 or more.

~end recipe export

From: Imran Chaudhary Date: Sun, 110

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini