1/2 c. olive oil
2 lg. onions, coarsely chopped
1 1/2 lb. ground beef (chili-ground)
1 1/2 lb. ground pork (chili-ground)
2 tsp. salt
1/2 c. chili powder
3 tbsp. ground cumin
3 tbsp. dried oregano
2 tbsp. ground cinnamon
1 1/2 tbsp. cayenne pepper or to taste
4 c. tomato juice
3 c. beef stock or canned beef broth
8 med. garlic cloves, minced
2 - 3 tbsp. yellow cornmeal (optional)
2 (16 oz.) cans dark red kidney beans, drained and rinsed

Warm oil in large skillet over medium heat. Add onions and cook, stirring occasionally until very tender, about 20 minutes. Meanwhile, combine meats in 4 1/2 to 5 quart heavy pan. Place on medium heat, season with salt and cook stirring often until meats have lost all pink color and are evenly crumbled about 20 minutes. Scrape onions into meat. Stir in chili powder, cumin, oregano, cinnamon and cayenne pepper. Cook stirring for 5 additional minutes. Stir in tomato juice and beef stock and bring to a boil.

Lower heat and simmer uncovered for 1 hour. Taste, correct seasonings and simmer for another 30 minutes or until chili is thickened to your liking. Stir in garlic. To thicken chili further or to bind any surface fats, stir in optional cornmeal. Stir in beans and simmer for another 5 minutes. Serves 6 to 8.