*  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 <[email protected]> on May 30, 1998


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