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