---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Beans, Tex-mex
       Yield: 6 servings
            -JUDI M. PHELPS (G.PHELPS1)
   1 1/2 lb Lean pork; diced fine or
            Coarsely ground lean pork
   1 1/2 lb Lean beef; diced fine or
            Coarsely ground lean beef
     1/4 c  Olive oil
       5 md Onions; chopped coarse
       2 c  Tomato juice
       3 c  ;water
       5 tb Chili powder; or to taste
       3 tb Ground cumin
       3 tb Oregano
       3 tb Unsweetened cocoa powder
       3 tb Cinnamon
       1 ts Salt or to taste; optional
       2 tb Garlic; chopped fine
       3 tb White cornmeal
       2 cn Pinto beans (1 lb each);
            -drained and rinsed
            Onion; chopped
            Shredded lettuce
            Flour tortillas
     In a large saute pan or flameproof caserole, cook
   the pork and beef over moderate heat, stirring
   frequently, until both meats lose their pink color but
   are not browned, about 15 minutes. Transfer to a bowl
   and set aside. Heat the oil in the same pan until
   rippling and add the onions. Saute stirring
   occasionally, until soft and translucent, 10 minutes.
     Stir the reserved meat into the onions.  Add the
   tomato juice, 3 cups of water, the chili powder,
   cumin, oregano, cocoa, cinnamon, and salt (optional).
   Blend. Turn the heat to high and bring to the boil;
   reduce heat and simmer, uncovered, for 1 hour.  Stir
     Taste for seasoning.  Add more chili powder if you
   like your chili really searing.  Cook 30 minutes
   longer. Stir in the garlic, cornmeal, and beans.
   Simmer for 10 minutes more until the beans are heated
     GARNISHES:  Chopped onions, grated Parmesan,
   shredded lettuce, or sour cream may be used to
   garnish. Serves 8. SOURCE: The Brillian Bean Cookbook.