| 1/4 | c | Olive oil |
| 2 | lg | Yellow onions, chopped, about 4 cups |
| 2 | lb | Coarsely ground beef (shank, shoulder or chuck) |
| 2 | lb | Coarsely ground pork salt |
| 1/3 | c | Mild, unseasoned chile powder |
| 3 | tb | Ground cumin, from toasted seeds, if possible |
| 3 | tb | Dried oregano, preferably Mexican |
| 3 | tb | Unsweetened cocoa powder (NOT DUTCH PROCESS!) |
| 2 | tb | Ground cinnamon |
| 1 1/2 | ts | Cayenne pepper, or to taste |
| 4 | c | Tomato juice |
| 3 | c | Beef stock or canned broth |
| 8 | md | Garlic cloves, peeled and minced |
| 2 | tb | Yellow cornmeal as optional thickener (more as needed) |
| 32 | oz | Dark red kidney beans (drained and rinsed) |
