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2 hours
Prep: 10 minutes
Cook: 2 hours
285 calories per serving view nutrition facts
12 servings
suggest servings
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| 1 | pound | ground pork | lean |
| 1 | pound | ground beef, lean | |
| 1/8 | cup | olive oil | |
| 3 1/3 | medium | onions | chopped |
| 1 1/3 | cups | tomato juice | |
| 2 | cups | water | |
| 3 1/3 | tablespoons | chili powder | |
| 2 | tablespoons | cumin | ground |
| 2 | tablespoons | oregano | |
| 2 | tablespoons | cocoa powder | |
| 2 | tablespoons | cinnamon | |
| 2/3 | tablespoon | salt | |
| 1 1/3 | tablespoons | garlic | chopped |
| 2 | tablespoons | masa harina | |
| 1 1/3 | pounds | pinto beans | optional |
In a large skillet cook the meat until it turns gray, but not browned, about 20 minutes.
Set aside.
Heat oil in the same skillet and cook the onions until soft and translucent, 10 to 20 minutes.
Stir the reserved meat into the onions.
Add the tomato juice, (or stewed tomatoes), 3 cups water, chili powder, cumin, oregano, cocoa, cinnamon and salt.
Blend and turn the heat to high to bring to a boil.
Reduce heat and simmer, uncovered for 1 hour.
Stir occasionally.
Taste for seasoning.
Add more chili powder if you like.
Cook 30 minutes longer. Stir in garlic, masa harina.
Cook beans if you want them and add to each plate.
| % Daily Value* | |
| Total Fat 15.0g | 24% |
| Saturated Fat 5.0g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 619mg | 26% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 5.0g | 18% |
| Sugars 3.0g | |
| Protein 23.0g | 46% |
| Vitamin A | 14% | Vitamin C | 16% | |
| Calcium | 8% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Easy to make & delicious. Cooked it for my parents who were very impressed. We even made this stuffing for Thanksgiving this year instead of the traditional cornbread dressing. Definite Keeper
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