Instructions: 1. In a large skillet cook the meat until it turns gray, but not browned, about 20 minutes. Set aside.

2. Heat oil in the same skillet and cook the onions until soft and translucent, 10 to 20 minutes.

3. Stir the reserved meat into the onions. Add the tomato juice, (or stewed tomatoes), 3 cups water, chili powder, cumin, oregano, cocoa, cinnamon and salt. Blend and turn the heat to high to bring to a boil. Reduce heat and simmer, uncovered for 1 hour. Stir occasionally.

4. Taste for seasoning. Add more chili powder if you like. Cook 30 minutes longer.

5. Stir in garlic, masa harina.

Cook beans if you want them and add to each plate. Debra West
*P CNVB41A

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