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Chocolate Chili chili, pork, tex-mex, beans, chocolate 1 1/2 lb pork lean , ground coarse 1 cup olive oil; or veg oil 5 med onion; chopped coarse 2 cup tomato juice 3 cup water 5 tablespoon chili powder, 3 tablespoon cumin; ground 3 tablespoon oregano 3 tablespoon cocoa powder; unsweetened 3 tablespoon cinnamon 2 tablespoon garlic; chopped fine (i...j 3 tablespoon masa harina 2 cup 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 sea- soning, 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) Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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