4 cups water
1 can whole tomatoes — undrained, cut up
— (28 ounces) 1/2 cup tomato juice
5 tablespoons shortening
4 pounds lean ground beef
2 cups coarsely chopped onion
2 garlic cloves — minced
4 bay leaves
4 tablespoons chili powder
3 tablespoons HERSHEY’S Cocoa
2 teaspoons oregano
2 teaspoons ground cumin
2 teaspoons sugar
1 1/2 teaspoons salt — up to 2
1/2 teaspoon cayenne pepper
2 tablespoons chopped fresh cilantro
4 tablespoons all-purpose flour — up to 5
1/3 cup cold water
People will probably be surprised to hear that the “secret” to this chili’s gre at taste is cocoa. It adds a subtle rich flavor to slightly spicy chili.
In an 8-qt. saucepan or kettle, combine water, undrained tomatoes and tomato j uice; begin cooking over medium heat. Meanwhile, in a skillet, melt shortening : add beef and onion. Cook, stirring occasionally, until browned; immediately add beef and onion to tomato mixture. Add garlic, bay leaves, chili powder, co coa, oregano, cumin, sugar, salt and cayenne. Heat to boiling. Reduce heat; s immer 2-1/2 to 3 hours. Add additional water if chili gets too thick during co oking. About 30 minutes before chili is done, add cilantro. Mix flour with 1/ 3 cup water; add to chili. Continue to cook, stirring constantly, until chili
busted by Sara Horton, 5/30/98
By Horton Family <dhorton@jazz.cybermedia.net> on May 30, 1998.