---------- Recipe via Meal-Master (tm) v8.02
 
      Title: COONMART CHILI
 Categories: Beef, Mexican
      Yield: 15 servings
 
      5 lb Ground lean beef
      6    Chopped onions
      6 ga Cloves, minced
      3    8-oz cans tomato sauce
      3    6-oz cans tomato paste
      3    Quarts tomato juice
      9 tb Chili powder
      4 tb Vinegar
      4 tb Brown sugar
      4 tb Ground cumin
      2 ts Each: majorum, coriander
           Ground pepper
      4    Bay leaves
           Dash:  cinnamon, cayenne
           Pepper, hot sauce, ms. dash
           White wine & spagh sauce
 
  In very large pot, brown beef, onions and garlic; drain off fat.  Add
  remainder of ingredients and bring to boil.  Reduce heat, cover, and simmer
  for several hours, stirring occasionally.  Great served with shredded
  cheddar cheese and chopped onion toppings.
 
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