Cocoa Chili

Yield: 3 to 4 quarts

Ingredients

• 4 cups water
• 1 (28 ounce) can whole tomatoes, undrained and cut up
• 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 granulated sugar
• 1 1/2 to 2 teaspoons salt
• 1/2 teaspoon cayenne
• 2 tablespoons chopped fresh cilantro
• 4 to 5 tablespoons all-purpose flour
• 1/3 cup cold water

Instructions

1. In a 2-gallon kettle, combine water, undrained tomatoes and tomato juice. Begin cooking over medium heat.
2. Meanwhile, in skillet, melt shortening; add beef and onion-tomato mixture.
3. Add garlic, bay leaves, chili powder, cocoa, oregano, cumin, sugar, salt and cayenne. Heat to boiling. Reduce heat; simmer 2 1/2 to 3 hours. Add additional water if chili gets too thick during cooking.
4. About 30 minutes before chili is done, add cilantro.
5. Mix flour with 1/3 cup water; add to chili. Continue to cook, stirring constantly, until chili is thickened.