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Cocoa Chili


INGREDIENTS
  1. 4 cups water
  2. 1 #10 can whole peeled tomatoes, chopped
  3. 1 (28 ounce) can whole tomatoes, undrained and cut up
  4. 1/2 cup tomato juice
  5. 5 tablespoons shortening
  6. 4 pounds lean ground beef
  7. 2 cups coarsely chopped onion
  8. 2 garlic cloves, minced
  9. 4 bay leaves
  10. 4 tablespoons chili powder
  11. 3 tablespoons Hershey’s cocoa
  12. 2 teaspoons oregano
  13. 2 teaspoons ground cumin
  14. 2 teaspoons granulated sugar
  15. 1 1/2 to 2 teaspoons salt
  16. 1/2 teaspoon cayenne
  17. 2 tablespoons chopped fresh cilantro
  18. 4 to 5 tablespoons all-purpose flour
  19. 1/3 cup cold water
DIRECTIONS
  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.

Chili Trivia:


  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases

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