Numero Uno Chili Recipe

Ingredients :
1/4 cup olive oil, 2 large yellow onions (chopped, about 4 cups), 2 pound coarsely ground beef (shank, shoulder or chuck), 2 pound coarsely ground pork salt, 3 cups beef stock or canned broth, 8 medium garlic cloves (peeled and minced), 1/3 cups mild, unseasoned chile powder, 3 tablespoons ground cumin (from toasted seeds), 3 tablespoons dried oregano, 1 1/2 tsp cayenne pepper, 4 cups tomato juice, 3 tablespoons unsweetened cocoa powder, 2 tablespoons yellow cornmeal as optional thickener, 32 ounces dark red kidney beans (drained and rinsed), 2 tablespoons ground cinnamon

Preparation :
In a large skillet, over medium heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20-25 minutes. Meanwhile in a 4 to 5 quarts heavy flameproof casserole or Dutch oven over medium heat, combine beef and pork. Season with 2 tablespoons salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20-25 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 to 6 minutes.