---------- Recipe via Meal-Master (tm) v8.02
  
       Title: COONMART CHILI
  Categories: Beef, Mexican
       Yield: 15 servings
  
       5 lb Ground lean beef
       6    Chopped onions
       6 ga Cloves, minced
       3    8-oz cans tomato sauce
       3    6-oz cans tomato paste
       3    Quarts tomato juice
       9 tb Chili powder
       4 tb Vinegar
       4 tb Brown sugar
       4 tb Ground cumin
       2 ts Each: majorum, coriander
            Ground pepper
       4    Bay leaves
            Dash:  cinnamon, cayenne
            Pepper, hot sauce, ms. dash
            White wine & spagh sauce
  
   In very large pot, brown beef, onions and garlic; drain off fat.  Add
   remainder of ingredients and bring to boil.  Reduce heat, cover, and simmer
   for several hours, stirring occasionally.  Great served with shredded
   cheddar cheese and chopped onion toppings.
  
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