LEAN CHILI


4 Tbsp. vegetable oil
3 lbs. very lean ground beef
1 medium onion, finely diced
1 Tbsp. minced garlic
¼ tsp. crushed red chili peppers
1/8 tsp. cinnamon
1 Tbsp. black pepper
½ tsp. allspice
1 Tbsp. salt
1 Tbsp. chili powder
1 bay leaf
6 cups V8 or tomato juice
2 Tbsp. Worcestershire sauce
½ tsp. Tabasco sauce


Heat 2 Tbsp. of oil in a large saucepan over LOW heat. Cook the ground beef until the meat is brown, about 15 minutes. Place the meat in a colander and let drain out. Set the meat aside.

In the same pan add the remaining 2 Tbsp. of oil, and sauté’ the onion until it softeners. Add the garlic and the dry seasonings, and sauté for 2 to 3 additional minutes.

Add the cooked meat to the pan and pour in the V8 or tomato juice, along with the Worcestershire and Tabasco sauces. Continue to simmer for 1 hour.

Adjust seasonings to taste.


Yield: 6 servings.