" Bowl of Red " Chili Con Carne

This is from Celebrate San Antonio Cookbook.

• Ready In: 3 hrs 30 mins
• Yields: 1 gallon

Ingredients

• 2 (16 ounce) cans tomatoes, undrained
• 4  cups water
• 5  lbs  coarse lean ground beef
• 2  large onions, diced
• 5  tablespoons shortening
• 3  garlic cloves, minced
• 4  bay leaves, broken
• 2  teaspoons oregano
• 4  teaspoons ground cumin
• 2  teaspoons salt (more or less to taste)
• 6  tablespoons chili powder or 6  tablespoons cayenne or 6  tablespoons black pepper
• 3  tablespoons fresh cilantro or 1  teaspoon fresh coriander
• 3 -5  tablespoons flour

Directions

1. In a blender, puree tomatoes.
2. In a 2-gallon kettle, pour water & tomatoes & begin cooking over medium heat.
3. In a skillet, brown beef & onion in shortening.
4. In kettle with tomatoes, add beef, onions, garlic, bey leaves, oregano, cumin, salt, chili powder / pepper.
5. Bring to a boil & reduce heat to simmer for 2.5 - 3 hours.
6. Add water if chili gets too thick during cooking.
7. Add cilantro 30 minutes before chili is ready.
8. Mix flour with cold water or tomato juice to form a paste & add to chili to thicken.
9. Stir thoroughly.
10. Chili is best made at least 1 day before serving.