Chili - cooking recipe

Ingredients

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

Preparation

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