Numero Uno Chili

      Yield: 6 Servings

    1/4 c  olive oil

      2    lg yellow onions chpd

      2 lb beef,Coarsely Ground

      2 lb pork,Coarsely Ground

      1    salt

    1/3 c  mild,unseasoned chile pwdr

      3 T  cumin,Ground

      3 T  oregano,Dried

      3 T  unswtnd coco pwdr*

      2 T  cinnamon,Ground

  1 1/2 t  cayenne pepper,To Taste

      4 c  tomato juice

      3 c  beef stock (or broth),Canned

      8    med garlic cloves,pld,minced

      2 T  yellow cornmeal (optional)

     32 oz 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.