Chocolate Chili With Pinto Beans
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Chocolate Chili With Pinto Beans
  Chocolate    Chili    Beans    Tex-mex  
Last updated 6/12/2012 1:15:15 AM. Recipe ID 44558. Report a problem with this recipe.
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      Title: Chocolate chili with pinto beans
 Categories: Meats, Beans, Tex-mex
      Yield: 6 Servings
 
           -JUDI M. PHELPS (G.PHELPS1)
  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 c  Olive oil
      5 md Onions; chopped coarse
      2 c  Tomato juice
      3 c  ;water
      5 tb Chili powder; or to taste
      3 tb Ground cumin
      3 tb Oregano
      3 tb Unsweetened cocoa powder
      3 tb Cinnamon
      1 ts Salt or to taste; optional
      2 tb Garlic; chopped fine
      3 tb White cornmeal
      2 cn Pinto beans (1 lb each);
           -drained and rinsed
           Onion; chopped
           Shredded lettuce
           Flour tortillas
 
    In a large saute pan or flameproof caserole, 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. Serves 8. SOURCE: The Brillian
  Bean Cookbook.
 




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Recipe ID 44558 (Apr 03, 2005)

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