Chocolate Chili with Pinto Beans
Source: The Brilliant Bean Cookbook
Shared by Judi M. Phelps
Serves 8

1 1/2 lb lean pork; diced fine or coarsely ground lean pork
1 1/2 lb lean beef; diced fine or coarsely ground lean beef
1/4 cup olive oil
5 medium onions; chopped coarsely
2 cups tomato juice
3 cups water
5 tbsp chili powder or to taste
3 tbsp ground cumin
3 tbsp oregano
3 tbsp unsweetened cocoa powder
3 tbsp cinnamon
1 tsp salt or to taste; optional
2 tbsp garlic; chopped fine
3 tbsp white cornmeal
2 can pinto beans (1 lb each); drained and rinsed
onion; chopped
shredded lettuce
flour tortillas

In a large saute 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.