4 cups water
1 (28 ounce) can whole tomatoes, undrained and cut up
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 Hersheys cocoa
2 teaspoons oregano
2 teaspoons ground cumin
2 teaspoons granulated sugar
1 1/2 to 2 teaspoons salt
1/2 teaspoon cayenne
2 tablespoons chopped fresh cilantro
4 to 5 tablespoons all-purpose flour
1/3 cup cold water

In a 2-gallon kettle, combine water, undrained tomatoes and tomato juice. Begin cooking over medium heat. Meanwhile, in skillet, melt shortening; add beef and onion-tomato mixture. 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.

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.

Yields 3 to 4 quarts.