Preparation:
1. cook meat about 20 minutes until they lose pink
color but not browned (I personally don't know what
that means, since it goes from brown to pink...)
Transfer to a bowl. 2. heat oil in same pan and sautee
onions 10 to 20 minutes, until `translucent.
3. stir meat into onions. Add tomatojuice (I used
puree instead cause I had it), 3 cups of water, the
chili powder, cumin, oregano, cocoa, cinnamon, and
salt. (Ann is going to cut down on the cinnamon next
time but I didn't think it was too much at all) Blend.
Bring to boil, uncovered, for an hour. 4. taste for
sea- soning, add more chili powder if you like (in my
opinion, you can add more of ANYTHING if you like) 5.
Stir in the garlic, corn- meal, and beans. Simmer for
10 minutes. Serve with garnishes (I usually serve rice
but did this for a change and loved it). Deb for serving:
chopped onion, shredded lettuce, flour tortillas
(but I ate it with pimento instead of onion -- it was
prettier and delicious) with pimento instead of onion
~- it was prettier and delici |
