Cocoa Chili

* 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 <dhorton@jazz.cybermedia.net> on May 30, 1998.



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