* Exported from MasterCook * Cocoa Chili Recipe By : Taste of Home, Homemaker Schools, Spring 1997 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 1 can whole tomatoes -- undrained, cut up -- (28 ounces) 1/2 cup tomato juice 5 tablespoons shortening 4 pounds lean ground beef 2 cups coarsely chopped onion 2 garlic cloves -- minced 4 bay leaves 4 tablespoons chili powder 3 tablespoons HERSHEY'S Cocoa 2 teaspoons oregano 2 teaspoons ground cumin 2 teaspoons sugar 1 1/2 teaspoons salt -- up to 2 1/2 teaspoon cayenne pepper 2 tablespoons chopped fresh cilantro 4 tablespoons all-purpose flour -- up to 5 1/3 cup cold water People will probably be surprised to hear that the "secret" to this chili's gre at 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 j uice; 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, co coa, oregano, cumin, sugar, salt and cayenne. Heat to boiling. Reduce heat; s immer 2-1/2 to 3 hours. Add additional water if chili gets too thick during co oking. 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: 3-4 quarts. busted by Sara Horton, 5/30/98 By Horton Family on May 30, 1998. - - - - - - - - - - - - - - - - - -