Chocolate Chili with Pinto Beans

Yields:	8 servings
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	Preparation	20 minutes
	Cooking	2 hours
	Ready In	2 hours

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Ingredients

1 1/2	pounds	pork	lean, diced fine or coarsely ground
1 1/2	pounds	beef	lean, diced fine or coarsely ground
1/4	cup	olive oil
5	medium	onions	coarsely chopped
2	cups	tomato juice
3	cups	water
5	tablespoons	chili powder	or to taste
3	tablespoons	cumin	ground
3	tablespoons	oregano
3	tablespoons	cocoa powder	unsweetened
3	tablespoons	cinnamon
1	teaspoon	salt
2	tablespoons	garlic	finely chopped
3	tablespoons	cornmeal	white
2	cans	pinto beans	1 lb each, drained and rinsed
1	each	onion	chopped
1	each	lettuce	shredded
1	each	flour tortillas

Directions

In a large sauté pan or flameproof casserole, 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.