Title: Chocolate Chili
Categories: Chili Pork Mexican
Yield: 1 Servings
| 1 1/2 | lb | Pork lean , ground coarse |
| 1 | c | Olive oil; or veg oil |
| 5 | | Med Onion; chopped coarse |
| 2 | c | Tomato juice |
| 3 | c | Water |
| 5 | tb | Chili powder, |
| 3 | tb | Cumin; ground |
| 3 | tb | Oregano |
| 3 | tb | Cocoa powder ; unsweetened |
| 3 | tb | Cinnamon |
| 2 | tb | Garlic; chopped fine (i...j |
| 3 | tb | Masa harina |
| 2 | c | 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)