tomatoes, whole undrained, cut up
onion, coarsely chopped
1In an 8 quart saucepan or kettle, combine water, undrained tomatoes and tomato juice; begin cooking over medium heat.
2Meanwhile, in a skillet, melt shortening then add beef and onion.
3Cook, stirring occasionally, until browned; immediately add beef and onion to tomato mixture.
4Add garlic, bay leaves, chili powder, cocoa, oregano, cumin, sugar, salt and cayenne.
6Reduce heat; simmer 2-1/2 to 3 hours.
7Add additional water if chili gets too thick during cooking.
8About 30 minutes before chili is done, add cilantro.
9Mix flour with 1/3 cup water; add to chili.
10Continue to cook, stirring constantly, until chili is thickened.
11Remove bay leaves before serving.