Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 3 tb Unswtnd coco pwdr*
2 Lg yellow onions chpd 2 tb Ground cinnamon
2 lb Coarsely ground beef 1 1/2 ts Cayenne pepper to taste
2 lb Coarsely ground pork 4 c Tomato juice
1 Salt 3 c Beef stock or canned broth
1/3 c Mild,unseasoned chile pwdr 8 Med garlic cloves,pld,minced
3 tb Ground cumin 2 tb Yellow cornmeal (optional)
3 tb Dried oregano 32 oz Dark red kidney beans

Servings: 6

In a lg skillet, over med 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 med
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.

Winner of the 1985 NY State Chili Cook-Off

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