| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Ethnic, Groundmeat, Chili, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground lean pork |
| 1 |
lb |
Ground lean beef |
| 3/16 |
c |
Olive oil |
| 3 1/3 |
|
Chopped medium onions |
| 1 1/3 |
c |
Tomato juice |
| 2 |
c |
Water |
| 3 1/3 |
tb |
Chili powder |
| 2 |
tb |
Ground cumin |
| 2 |
tb |
Oregano |
| 2 |
tb |
Unsweetened cocoa |
| 2 |
tb |
Cinnamon |
| 2/3 |
tb |
Salt |
| 1 1/3 |
tb |
Chopped garlic |
| 2 |
tb |
Masa harina |
| 1 1/3 |
lb |
Pinto beans |
INSTRUCTIONS
OPTIONAL
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. Debra West *P CNVB41A
3/24/92 6:54pm
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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