Cocoa Chili

1 can whole tomatoes -- undrained, cut up

-- (28 ounces) 1/2 cup tomato juice

5 tablespoons shortening

4 pounds lean ground beef

2 cups coarsely chopped onion

2 garlic cloves -- minced

4 bay leaves

4 tablespoons chili powder

3 tablespoons HERSHEY'S Cocoa

2 teaspoons oregano

2 teaspoons ground cumin

2 teaspoons sugar

1 1/2 teaspoons salt -- up to

1/2 teaspoon cayenne pepper

2 tablespoons chopped fresh cilantro

4 tablespoons all-purpose flour -- up to

1/3 cup cold water

People will probably be surprised to hear that the "secret" to this chili's gre at taste is cocoa. It adds a subtle rich flavor to slightly spicy chili.

8-qt. saucepan or kettle, combine water, undrained tomatoes and tomato j uice; begin cooking over medium heat. Meanwhile, in a skillet, melt shortening : add beef and onion. Cook, stirring occasionally, until browned; immediately add beef and onion to tomato mixture. Add garlic, bay leaves, chili powder, co coa, oregano, cumin, sugar, salt and cayenne. Heat to boiling. Reduce heat; s immer

2-1/2 to 3 hours. Add additional water if chili gets too thick during co oking. 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

busted by Sara Horton, 5/30/98