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Cocoa Chili




  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.

Yields 3 to 4 quarts.


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