Numero Uno Chili

Recipe Ingredients

1/4 cup	59ml	Olive oil
2 cups	125g / 4.4oz	Yellow onions chpd (large)
2 lbs	908g / 32oz	Coarsely ground beef
2 lbs	908g / 32oz	Coarsely ground pork
1		Salt
1/3 cup	78ml	Mild chile powder
3 tablespoons	45ml	Ground cumin
3 tablespoons	45ml	Dried oregano
3 tablespoons	45ml	Unswtnd coco pwdr*
2 tablespoons	30ml	Ground cinnamon
1 1/2 teaspoons	7.5ml	Cayenne pepper to taste
4 cups	948ml	Tomato juice
3 cups	711ml	Beef stock or canned broth
8 cups	744g / 26oz	Garlic cloves - minced (medium)
2 tablespoons	30ml	Yellow cornmeal - (optional)
32 oz	909g	Dark red kidney beans

Recipe Instructions

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

Source:
Norma Kerr

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