modified from Celebrate San Antonio Cookbook 1986
2- 16 oz cans tomatoes, undrained, or tomato sauce
4 c water
5 pounds ground beef
2 large diced onions
3 Tbsp olive or cooking oil
3 cloves garlic, minced
4 bay leaves, broken
2 tsp Mexican oregano
4 tsp ground cumin
2 tsp salt, more or less to taste
4 Tbsp chili powder
2 Tbsp smoked paprika powder
3 Tbsp fresh chopped cilantro or 1 tsp coriander
In a blender, puree tomatoes. In a 2 gallon kettle, pour water, and tomatoes and begin cooking over a medium heat. In a skillet, brown beaef and onion in oil. In kettle with tomatoes, add beef, onions, garlic, bay leaves, oregano, cumin, salt chili and paprika powder and pepper. Bring to a boil and reduce heat to simmer for 2 1/2- 3 hours. Add water if chili gets too thick during cooking. Add cilantro 30 minutes before chili is ready. Chili is best made at least 1 day before serving. YIELD: 1 gallon