---------- Recipe via Meal-Master (tm) v8.02
  Categories: Beef, Ethnic, Tex-mex
       Yield: 1 servings
   1 1/2 lb Pork lean , ground coarse
       1 c  Olive oil; or veg oil
       5 ea Med Onion; chopped coarse
       2 c  Tomato juice
       3 c  Water
       5 tb Chili powder,
       3 tb Cumin; ground
       3 tb Oregano
       3 tb Cocoa powder ; unsweetened
       3 tb Cinnamon
       2 tb Garlic; chopped fine (i...j
       3 tb Masa harina
       2 c  Pinto beans; rinsed and dra
   1.   cook meat about 20 minutes until they lose pink
   color but not browned (I personally don't know what
   that means, since it goes from brown to pink...)
   Transfer to a bowl. 
   2. heat oil in same pan and sautee onions 10 to 20 
   minutes, until `translucent.
   3.  stir meat into onions.  Add tomatojuice (I used
   puree instead cause I had it),  3 cups of water, the
   chili powder, cumin, oregano, cocoa, cinnamon, and
   salt.  (Ann is going to cut down on the cinnamon next
   time but I didn't think it was too much at all) Blend.
   Bring to boil, uncovered, for an hour. 
   4. taste for seasoning, add more chili powder if you 
   like (in my opinion, you can add  more of ANYTHING 
   if you like) 
   5.  Stir in the garlic, corn- meal, and beans. Simmer for
   10 minutes. Serve with garnishes (I usually serve rice
   but did this for a change & loved it). 
   Deb for serving: chopped onion, shredded lettuce,  
   flour tortillas (but I ate it with pimento instead of 
   onion -- it was prettier and delicious) with pimento 
   instead of onion it was prettier and delicious)