Tex-Mex—Chili with Cinnamon & Cocoa

Tex-Mex Chili

Chili w/ Cinnamon & Cocoa
(Serves 8)

A twist to the standard chili recipe (if there is a "standard" recipe).

2 T oil
2 large onions (diced)
3 med.garlic cloves (minced or crushed)
2 lb. ground beef
2 lb. ground pork
1/3 C chili powder
3 T ground cumin
3 T dried oregano
3 T unsweetened cocoa powder
2 T ground cinnamon
1 1/2 tsp. cayenne (see sidebar–chili pepper)
4 C tomato juice
3 C beef broth
Salt to taste
32 oz. kidney beans (rinsed and drained) *

In a skillet, saute onion in oil till soft. Add garlic and cook 2 more minutes. Set aside.

In a large, heavy pot, brown beef and pork, breaking up any clumps. Add onion mixture, along with all other ingredients, except the beans. Simmer, uncovered, over a low heat for 1 hour. Add the beans and simmer 15 more minutes till they are heated through. Serve.

* Stir in 2 T cornmeal before adding the beans if you want to thicken the chili.

| See more Tex-Mex recipes |

Tips & Glossary

Plenty of heat! For many that’s the pleasure of Tex-Mex food. But if you’re sensitive to throat-burning, eye-popping peppers, then turn the heat down—just reduce the peppers.

• Chili Powder: dried ground chili peppers typically mixed with cumin, garlic powder, and oregano You can make your own blend, adding cinnamon, cloves, coriander, paprika, and nutmeg. Briefly heat dried peppers in a skillet to release flavors, then grind them into powder.

• Chorizo: a spicey pork sausage. OurTex-Mex recipes use the Mexican version—fresh pork which is cooked before eating. Spanish Chorizo is cured, ready to eat like pepperoni. If unavailable use a hot Italian sausage.

• Chili Pepper: any small hot pepper, as opposed to larger, milder bell peppers; includes, cayenne (red), chipotle (smoke-dried jalapeños), habanero, jalapeño, paprika, poblano, serrano, and tabasco.

• Chimichanga: a deep fried tortilla, filled with rice, beans, cheese, or meat, and folded into a rectangular packet. It's thought to have originated in Arizona.

• Coriander: also known as cilantro and Mexican or Chinese parsley. Both fresh leaves and dried ground seeds are used in Mexican, Mid-East, Asian, and Indian cuisines.

• Cumin: an aromatic kin to the parsley and carrot plant; an important ingredient in chili powder. Used especially in Indian curries, but also in Mexican, Thai and Asian dishes. It has an earthy, peppery flavor.

• Enchilada: made using corn tortillas, dipped in a sauce, filled and rolled up. They are placed in a casserole dish, topped with sauce and cheese, then baked.

• Quesadilla: (kay-sa-dee-ya), literally, “little cheese thing.” In Tex-Mex cooking it has come to mean a sort of grilled cheese sandwich, using two tortillas filled primarily with cheese, grilled in a skillet or griddle, then cut into wedges.