Numero Uno Chili

Numero Uno Chili Recipe:

NUMERO UNO CHILI

1/4 C    olive oil
2         large yellow onions, chopped, about 4 cups
2 lb      coarsely ground beef
          (shank, shoulder or chuck)
2 lb      coarsely ground pork
          salt
1/3 C    mild, unseasoned chili powder
3 T       ground cumin, from toasted seeds, if possible
3 T       dried oregano, preferably Mexican
3 T       unsweetened cocoa powder (NOT DUTCH PROCESS!)
2 T       ground cinnamon
1 1/2 tsp cayenne pepper, or to taste
4 C       tomato juice
3 C       beef stock or canned broth
8         medium garlic cloves, peeled and minced
2 T       yellow cornmeal as optional thickener
          (more as needed)
32 oz    dark red kidney beans (drained and rinsed)

In a large skillet, over medium 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 medium 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.

Serves 6 or more.