* Exported from MasterCook * Cocoa Chili Recipe By : Taste of Home, Homemaker Schools, Spring 1997 Serving Size : 4 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c Water 28 oz Can whole tomatoes -- undrained, - cut up 1/2 c Tomato juice 5 tb Shortening 4 lb Lean ground beef 2 c Onion -- coarsely chopped 2 cl Garlic -- minced 4 Bay leaves 4 tb Chili powder 3 tb Hershey's cocoa 2 ts Oregano 2 ts Ground cumin 2 ts Sugar 1 1/2 ts Salt -- up to 2 ts 1/2 ts Cayenne pepper 2 tb Fresh cilantro; chopped 4 tb All-purpose flour -- up to 5 tb 1/3 c Water -- cold People will probably be surprised to hear that the "secret" to this chili's great 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 juice; 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, 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. 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 is thickened. Remove bay leaves before serving. Yield: 4 Quarts Busted by Sara Horton, 5/30/98 By Horton Family on May 30, 1998 - - - - - - - - - - - - - - - - - -