Big Boone'S Chili - cooking recipe

Ingredients

2 (16 oz.) cans tomatoes (undrained)
4 c. water
5 lb. coarsely ground, lean beef
2 large onions, diced
5 Tbsp. shortening
3 cloves garlic, minced
4 bay leaves, broken
2 tsp. oregano
4 tsp. ground cumin
3 tsp. salt or more
6 Tbsp. chili powder
cayenne or black pepper
1 tsp. coriander
3 to 5 Tbsp. flour
cold water or tomato juice

Preparation

Puree
tomatoes
in a blender.\tPour water and tomatoes into a 1 1/2 or 2-gallon kettle and begin cooking over medium heat. Brown
beef
and onions in shortening; add to tomatoes. Add garlic, bay leaves, oregano, cumin, salt, chili powder and pepper. Bring
to a boil and reduce heat to simmer.
Simmer 2 1/3 to 3 hours.
Add
water if it gets too thick during cooking.
Add coriander
30
minutes
before chili is ready.
Mix flour with cold
water or tomato juice to form a paste and add to chili
near the
end
of cooking time in order to thicken; stir thoroughly. Best
made\tat
least
1 day before serving. Serves 16 (8-ounce) servings.