Categories: Chili, Mexican, Beans 
      Yield: 6 servings 
  
    1/4 c  Olive oil                           3 tb Unswtnd coco pwdr* 
      2    Lg yellow onions chpd               2 tb Ground cinnamon 
      2 lb Coarsely ground beef            1 1/2 ts Cayenne pepper to taste 
      2 lb Coarsely ground pork                4 c  Tomato juice 
      1    Salt                                3 c  Beef stock or canned broth 
    1/3 c  Mild,unseasoned chile pwdr          8    Med garlic cloves,pld,minced 
      3 tb Ground cumin                        2 tb Yellow cornmeal (optional) 
      3 tb Dried oregano                      32 oz Dark red kidney beans 
  
  Servings: 6 
   
  In a lg skillet, over med 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 med 
  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. 
   
  Winner of the 1985 NY State Chili Cook-Off