CHOCOLATE CHILI
Grrrrrgh!
Course : Tex-Mex
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 1/2 pound Pork lean , ground coarse
1 cup Olive oil -- or veg oil
5 medium Onion -- chopped coarse
2 cup Tomato juice
3 cup Water
5 Tablespoon Chili powder
3 Tablespoon Cumin -- ground
3 Tablespoon Oregano
3 Tablespoon Cocoa powder -- unsweetened
3 Tablespoon Cinnamon
2 Tablespoon Garlic -- chopped fine
3 Tablespoon Masa harina
2 cup Pinto beans -- rinsed and drain
 

Preparation:

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 and 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 delici