Numero Uno Chili Con Carne With Beans

READY IN: 2hrs 40mins
Recipe by tranch

Winner of the 1985 NY State Chili Cook-Off

Top Review by Shay Love

This recipe was bland and unappetizing. I don't want to sound rude but after all the trouble I went through to make this recipe only to be rudely disappointed by the horrible addition of the chocolate (which you can definitely taste), knowing I had been hesitant to add it to the recipe in the first place was very disconcerting. The instructions were not very good. I wasn't sure whether to drain the meat or not. There was definitely not enough chili powder and the tomato juice was not a good enough substitution for stewed or diced tomatoes. I am sure this recipe was good when it won the contest, however, I believe my recipe to be much better and I should have stuck to my gunz! Take care!

Ingredients Nutrition


  1. In a large skillet, over med.
  2. heat, warm the oil.
  3. Add onions and cook, stirring occasionally, until tender, about 20 minutes.
  4. Meanwhile in a 4 to 5 quart heavy flameproof casserole or Dutch oven over med. heat, combine beef and pork.
  5. Season with salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes.
  6. Scrape onions into casserole with meats.
  7. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper.
  8. Cook, stirring, 5 minutes.
  9. Stir in tomato juice and beef stock.
  10. Bring to a boil then lower heat and simmer, uncovered, for 1 hour.
  11. Taste, correct seasonings and simmer another 30 minutes or until chili is thickened to your liking.
  12. Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal.
  13. Stir in the beans and simmer another 5 minutes.

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