2 Tbsp. olive oil
2 onions, finely chopped
6 cloves garlic, minced
4 lbs. pork, cut into cubes
1/3 Cup chili powder
1 Tbsp. + 1 tsp. ground cumin
1 Tbsp. + 1 tsp. oregano
1 tsp. ground cinnamon
1 Tbsp. sugar
1/2 tsp. cayenne pepper
1 14.5 oz. can whole tomatoes
4 1/2 Cups chicken broth
1.5 squares unsweetened chocolate 
(chopped)
2 cans (16.5 oz. each) 
black beans, 
rinsed and drained
2 corn tortillas, 
torn into bite-size pieces

In a large, wide, 
non-aluminum saucepan,
cook onions and garlic 
in a little oil, 
covered over low heat, 
until onions are soft. 
Remove to a bowl.  
Add the pork to a little oil.  
Cook over moderate heat 
until no longer pink.  
Pour off drippings.  
Stir in cooked onions, 
chili powder, cumin, 
oregano, cinnamon, sugar, 
and cayenne pepper.  
Cook, stirring for 5 minutes.  
Break up tomatoes and 
add them with juice, 
broth, and chocolate. 
Bring to a boil, 
lower heat and simmer, 
uncovering, 
stirring occasionally, 
for 1 hour 30 minutes.  
Add beans and simmer 
30 minutes
longer or until chili 
has thickened.  
Stir in tortillas.  
Simmer until they have 
dissolved into sauce, 
about 10 minutes.

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