CHOCOLATE CHILI
Source: The Wooden Spoon Book of Home-Style Soups, Stews, Chowders, Chilis and Gumbos: Favorite Recipes from the Wooden Spoon Kitchen by Marilyn M. Moore
Makes 2 1/2 quarts (8 moderate servings)

No, this isn’t a result of going too long without chocolate chip cookies, Chili can be made with chocolate to create a Mexican mole-like flavor. In this recipe, I have used unsweetened cocoa to provide the flavor without the fat.

3 tablespoons canola oil
1 pound lean reef round or bottom round, cut in 1/4-inch cubes
1 pound lean pork loin, cut in l/4-inch cures
2 large yellow onions, coarsely chopped
3 garlic cloves, minced
4 cups home-cooked or canned red kidney beans
1 can (8 ounces) tomato sauce
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 tablespoon masa harina or stone-ground cornmeal
2 tablespoons chili powder or pure ground chiles
2 tablespoons unsweetened cocoa powder
2 teaspoons ground cinnamon
2 teaspoons salt (optional)

In a 5-quart nonreactive stockpot or Dutch oven, heat 1 tablespoon of the oil in the stockpot over medium-high heat. Add the beef and pork and cook, stirring, until the meats are browned on all sides, about 5 minutes. Remove to a dish.

Add the remaining 2 tablespoons oil to the pot along with the onions and garlic. Saute for 2 minutes.

Return the meat and any accumulated juices to the pot. Stir in the beans, tomato sauce, red pepper flakes, bay leaf and 1 cup of water. Cover and simmer for 1 hour.

Uncover the pot. Stir together the masa harina, chili powder, cocoa, cinnamon and salt. Stir this mixture into the chili and simmer gently, uncovered, for 45 minutes. Add a small amount of water if the chili gets too thick.

Adjust the seasonings. if necessary. Serve in heavy pottery bowls.