Ingredients
- 4 bay leaves
- 2 garlic (cloves minced)
- 4 pounds beef (lean ground)
- 5 3/8 cup water (cold)
- 4 cups water
- 2 cups coarsely onion (chopped)
- 1/2 cup tomato juice
- 5 tablespoons shortening
- 4 tablespoons chili powder
- 4 tablespoons all purpose flour up
- 2 tablespoons cilantro (chopped fresh)
- 3 tablespoons hersheys cocoa
- 2 teaspoons sugar
- 2 1/2 teaspoon cayenne pepper
- 2 teaspoons oregano
- 2 teaspoons cumin (ground)
- 1 1/2 teaspoons salt up
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.
