Numero Uno - cooking recipe

Ingredients

1/4 c. olive oil
2 large yellow onions, peeled and coarsely chopped (about 4 c.)
1 1/2 lb. chili ground beef
1 1/2 lb. chili ground pork
2 tsp. salt
1/3 c. mild unseasoned chili powder
3 Tbsp. ground cumin
3 Tbsp. dried oregano
3 Tbsp. unsweetened cocoa powder
2 Tbsp. cinnamon
1 1/2 tsp. cayenne pepper
4 c. tomato juice
3 c. beef stock or canned
8 medium garlic cloves, minced
2 to 3 Tbsp. yellow cornmeal (as optional thickener)
2 (16 oz. each) cans dark red kidney beans, drained and rinsed

Preparation

In large skillet over medium heat warm oil, add the onions and cook, stirring occasionally until tender, about 20 minutes.
In a 4 1/2 to 5-quart heavy casserole or Dutch oven over medium heat, combine beef and pork.
Season with salt and cook, stirring often, until meat is brown, about 20 minutes.
Scrape the onions into casserole with the meat.
Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper and cook, stirring for 5 minutes.
Stir in tomato juice and beef stock and bring to boil. Lower heat and simmer, uncovered, for 1 hour.
Taste, correct the seasoning and simmer for 30 minutes or until thickened.
Stir in garlic.
To thicken the chili further or bind any surface fats, stir in the optional cornmeal.
Stir in beans and simmer another 5 minutes.