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Bruce Hurt

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Tex-Mex	Meats, Beans, Tex-mex	6	Servings

INGREDIENTS

		-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

INSTRUCTIONS

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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