In a large skillet, over medium heat, warm the oil. Add onions and cook, stirring occasionally, until tender, about 20 minutes.

Meanwhile in a 4 to 6 litres heavy flameproof casserole or Dutch oven over medium heat, combine beef and pork. Season with 2 tablespoons salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about 20 minutes.

Scrape onions into casserole with meats. Stir in chilli powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir in tomato juice and beef stock. Bring to a boil then lower heat and simmer, uncovered, for 1 hour.

Taste, correct seasonings and simmer another 30 minutes or until chilli is thickened to your liking. Stir in garlic. To thicken chilli further or to bind any surface fats, stir in the optional cornmeal. Stir in the beans and simmer another 5 minutes.

Keywords: chilli, spicy but mild, main dish, make ahead, freezes well