Numero Uno Chili Con Carne With Beans

Winner of the 1985 NY State Chili Cook-Off

• Ready In: 2 hrs 40 mins
• Serves: 6

Ingredients

• 1⁄4 cup olive oil
• 2  large yellow onions, chopped
• 2  lbs beef, ground, coarsely ground
• 2  lbs pork, ground, coarsely ground
• 1  teaspoon salt
• 1⁄3 cup chili powder, mild
• 1  teaspoon cumin
• 3  tablespoons oregano
• 3  tablespoons  unsweetened cocoa
• 2  tablespoons cinnamon
• 1⁄8 teaspoon cayenne pepper (or to taste)
• 4  cups tomato juice
• 3  cups  beef stock or 3  cups canned broth
• 8  garlic cloves, minced
• 2  tablespoons cornmeal (optional)
• 2 (16 ounce) cans kidney beans

Directions

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.