Chocolate Chili With Pinto Beans Recipe

Chocolate Chili With Pinto Beans Recipe


1.5 lb of pork (lean); diced finely or ground coarsely
1.5 lb of beef (lean); diced finely or ground coarsely
1/4 c of oil (olive)
5 pcs of onions (medium); chopped coarsely
2 c of tomato juice
5 Tbsps of chili (powdered, to taste)
3 c of water
3 Tbsps of cumin (ground)
3 Tbsps of oregano
3 Tbsps of unsweetened cocoa powder
1 tsp of salt (to taste)
3 Tbsps of cinnamon
2 Tbsps of garlic; finely chopped
3 Tbsps of cornmeal (white)
2 cans of beans (pinto, 1 lb); drained rinsed
1 pc of onion; chopped coarsely
Lettuce; shredded
Tortillas (flour)


Using casserole or pan, cook beef and pork on medium flame while stirring often ’til pink colors in meat is gone but not yet brown. This will take about 1/4 of an hour. Place meats into bowl then set them aside.

Have oil heated using same cooking utensil ’til oil ripples. Saute onions while stirring often ’til translucent and soft. This may take approximately ten minutes. Add meat mixture into onions and stir.

Add then blend salt (if desired), cinnamon, cocoa, oregano, cumin, powdered chili, 3 c water and tomato (juice). Increase flame to boil mixture. Reduce flame to simmer an hour while uncovered. Stir from time to time.

Season mixture, adding powdered chili if preferred. Cook for half an hour more and add beans, garlic and cornmeal. Let simmer ten more minutes ’til beans become heated all throughout.

Garnish dish with cream (sour), lettuce (shredded), Parmesan (grated) or onions (chopped). This recipe creates eight serving portions.

Chocolate Chili With Pinto Beans Recipe

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