* 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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