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Chocolate Chili with Pinto Beans

Yields:8 servings
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Recipe Cooking TimePreparation20 minutes
Cooking2 hours
Ready In2 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.

GARNISHES: Chopped onions, grated Parmesan, shredded lettuce, or sour cream may be used to garnish.

Serves 8.

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Raspberry Yogurt Pie

This is a wonderfull and light dessert to offer people as a contrast to the heavy holiday meals and desserts normally offered at this time.