Preparation:
1. In a large skillet cook the meat until it turns
gray, but not browned, about 20 minutes. Set aside. 2.
Heat oil in the same skillet and cook the onions until
soft and translucent, 10 to 20 minutes. 3. Stir the
reserved meat into the onions. Add the tomato juice,
(or stewed tomatoes), 3 cups water, chili powder,
cumin, oregano, cocoa, cinnamon and salt. Blend and
turn the heat to high to bring to a boil. Reduce heat
and simmer, uncovered for 1 hour. Stir occasionally.
4. Taste for seasoning. Add more chili powder if you
like. Cook 30 minutes longer. 5. Stir in garlic, masa
harina. Cook beans if you want them and add to each
plate. |
