Chili

• 5 lb. lean beef (coarse)
• 5 Tbsp. shortening
• 3 cloves garlic (or powder)
• 2 large onions, diced
• 6 Tbsp. chili powder
• No. 3 can tomatoes (or equivalent), diced or blended
• 4 bay leaves
• 2 tsp. oregano
• 2 tsp. salt
• 4 tsp. cumin powder
• 1 tsp. coriander
• black or red pepper

1. A 1 1/2 to 2-gallon kettle is suggested.
2. Add equal amount water to tomatoes.
3. Cook at medium temperature.
4. Brown beef and onions in shortening; put in kettle.
5. Add crushed bay leaves and all other seasonings, except coriander.
6. Bring to a boil; reduce heat to simmer for 2 1/2 to 3 hours.
7. Add coriander 1/2 hour before chili is finished.
8. Add water as needed.
9. Mix 3 to 5 heaping tablespoons flour with cold water or tomato juice.
10. Blend well. Add to chili toward end of cooking time.
11. Stir thoroughly, when adding flour mixture.
12. Chili should be made a day in advance of the eating time.

lean beef, shortening, garlic, onions, chili powder, no, bay leaves, oregano, salt, cumin powder, coriander, black

Taken from www.cookbooks.com/Recipe-Details.aspx?id=477253 (may not work)