Ingredients
1 1/2 lb lean pork, diced fine or
1 coarsely ground lean pork
1 1/2 lb lean beef, diced fine or
1 coarsely ground lean beef
1/4 cup olive oil
5 medium onions, chopped coarse
2 cup tomato juice
3 cup ; water
5 tbsp chili powder, or to taste
3 tbsp ground cumin
3 tbsp oregano
3 tbsp unsweetened cocoa powder
3 tbsp cinnamon
1 tsp salt or to taste, optional
2 tbsp garlic, chopped fine
3 tbsp white cornmeal
2 can pinto beans (1 lb each), drained and rinsed
1 onion, chopped
1 shredded lettuce
1 flour tortillas
Directions
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 occasionally.
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 through.
GARNISHES: Chopped onions, grated Parmesan, shredded lettuce, or
sour cream may be used to garnish. Serves 8. SOURCE: The Brillian
Bean Cookbook.
Servings: 6 servings
Chocolate Chili With Pinto Beans Recipe brought to you by Recipe Ideas
Categories: Bean; Chili; Chocolate; Dessert; Vegetable
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions way back into the far past, at least as far back into history as early Egypt, and possibly even further. However, generally, these old recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Progressing into The time of the roman empire around 25BC a man called Apicius compiled some scripts showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius describes how the meals were divided into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman chefs made use of a wide range of aromatic flavors, including a few you will know such as basil, fennel and asafoetida. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy land, including coriander, parsley, and rosemary. These new herbs and spices created an eruption in books on cooking, some of which are kept safe in academic collections. The arrival of TV brought us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Chocolate Chili With Pinto Beans recipe.
