Recipe for Numero Uno Chili 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1/4 cup Olive oil
2 lrg Yellow onions, chopped, about 4 cups
2 lb Coarsely ground beef (shank, shoulder or chuck)
2 lb Coarsely ground pork salt
1/3 cup Mild, unseasoned chile powder
3 tbl Ground cumin, from toasted seeds, if possible
3 tbl Dried oregano, preferably Mexican
3 tbl Unsweetened cocoa powder (NOT DUTCH PROCESS!)
2 tbl Ground cinnamon
1/2 tsp Cayenne pepper, or to taste
4 cup Tomato juice
3 cup Beef stock or canned broth
8 med Garlic cloves, peeled and minced
2 tbl Yellow cornmeal as optional thickener (more as needed)
Instructions:
Instructions: In a large skillet, over medium 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 medium 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.

Serves 6 or more.

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