*  Exported from  MasterCook  *
 
                              Numero Uno Chili
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chili                            Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           Olive oil
    2                    Lg yellow onions chpd
    2      pounds        Coarsely ground beef
    2      pounds        Coarsely ground pork
    1                    Salt
      1/3  cup           Mild -- unseasoned chile pwd
    3      tablespoons   Ground cumin
    3      tablespoons   Dried oregano
    3      tablespoons   Unswtnd coco pwdr*
    2      tablespoons   Ground cinnamon
    1 1/2  teaspoons     Cayenne pepper to taste
    4      cups          Tomato juice
    3      cups          Beef stock or canned broth
    8                    Med garlic cloves,pld -- minced
    2      tablespoons   Yellow cornmeal (optional)
   32      ounces        Dark red kidney beans
 
 Servings: 6 
   In a lg skillet, over med heat, warm the oil.  Add onions and cook, stirring
 occasionally, until tender, about 20 minutes.
 
   Meanwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven over med
 heat, combine beef and pork.
 Season with 2 T salt and cook, stirring often, until meat has lost all its pink
color and is evenly crumbled, about 20 minutes.
 
   Scrape onions into casserole with meats.  Stir in chili powder, cumin, oregano,
 cocoa, cinnamon and cayenne pepper.  Cook, stirring, 5 minutes. Stir in tomato
 juice and beef stock.	Bring to a boil then lower heat and simmer, uncovered,
 for 1 hour .
 
   Taste, correct seasonings and simmer another 30 minutes or until chili is
 thickened to your liking.
 Stir in garlic.  To thicken chili further or to bind any surface fats, stir in
the optional cornmeal. Stir in the beans and simmer another 5 minutes.
 
  Winner of the 1985 NY State Chili Cook-Off
 
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