Mexican Mole Chili

• 2 pounds 10% fat ground beef
• 1 tablespoon vegetable oil
• 2 cups chopped onions
• 4 cloves garlic, minced
• One 8-ounce can tomato sauce
• 2 cups cooked kidney beans, drained and rinsed
• 3 cups tomato juice
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons ground cumin
• 2 tablespoons ground chili powder
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons kosher salt
• 2 teaspoons dried oregano
• 2 tablespoons cornmeal

1. 1) Heat a large, heavy pot and cook the beef in it, stirring frequently, until the meat is cooked through.
2. Pour off and discard the meat juices.
3. Remove the beef to a plate.
4. 2) Put the oil in the pot and cook the onions and garlic over moderate-high heat until the onions begin to change color, about 5 minutes.
5. Cover between stirrings.
6. 3) Return the meat to the pot and stir in the remaining ingredients except the cornmeal.
7. Bring to a boil and immediately reduce to a gentle simmer.
8. Cover and cook for 1 hour.
9. 4) Stir in the cornmeal (this will thicken the chili) and cook uncovered for about 30 minutes longer.

ground beef, vegetable oil, onions, garlic, tomato sauce, kidney beans, tomato juice, red pepper, ground cumin, ground chili powder, cocoa, ground cinnamon, kosher salt, oregano, cornmeal

Taken from www.cookstr.com/recipes/mexican-mole-chili (may not work)