Chicago Chili

• 1 Tbsp. vegetable oil
• 1 c. chopped onions
• 1 lb. ground round
• 2 c. chopped solid-pack canned tomatoes (with juice)
• 1 c. tomato juice
• 1 c. tomato puree
• 3 c. fat-free chicken broth
• 1 tsp. sugar
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. garlic powder
• 1/4 tsp. ground cumin
• 1/2 tsp. ground oregano
• 1 tsp. chili powder
• 1 can kidney or pinto beans

1. Saute onion over moderate heat until soft but not golden. Add meat and brown; break into small pieces. Drain off any fat in a colander. Add remaining ingredients to meat mixture. Bring to a boil. Reduce heat and simmer, uncovered, for 1 1/4 hours, stirring occasionally. Serve hot, using 1 cup per serving.

vegetable oil, onions, ground round, solidpack, tomato juice, tomato puree, chicken broth, sugar, salt, pepper, garlic powder, ground cumin, ground oregano, chili powder, kidney

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23765 (may not work)