Ingredients
- 4 bay leaves
- 2 garlic (cloves minced)
- 1,800 gr beef (lean ground)
- 1,300 ml water (cold)
- 950 ml water
- 240 gr coarsely onion (chopped)
- 120 ml tomato juice
- 60 gr shortening
- 34 gr chili powder
- 32 gr all purpose flour up
- 18 gr cilantro (chopped fresh)
- 16 gr hersheys cocoa
- 8 gr sugar
- 7 gr cayenne pepper
- 4 gr oregano
- 4 gr cumin (ground)
- 4 gr 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 litre 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- half 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, 0. 170068027210.89
By Horton Family <dhorton@jazz.cybermedia.net> on May 30, 1998.
