Ingredients:
Vegetable oil spray
1 lb. lean ground beef
2 large onion, chopped
2 8-ounce cans tomato sauce
1 ½ cups water
2-4 cloves garlic, minced
2 15-ounce cans kidney beans, drained
3 tablespoons chili powder
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
½ teaspoon salt
1/8 teaspoon cayenne, or taste
Freshly ground pepper to taste
¼ cup cold water
2 tablespoons cornstarch
Directions:
Heat a large, heavy saucepan or Dutch oven over medium-high heat. Spray with vegetable oil spray. Add ground beef and sauté, stirring occasionally, for 4-5 minutes, or until meat is no longer pink. Pour ground beef into a strainer or colander. Rinse under hot water. Set aside. Spray the same pan with vegetable oil spray again and heat over medium-high heat. Add onions and sauté for 2-3 minutes, or until translucent. Add beef, tomato sauce, 1 ½ cups water, and garlic. Simmer, partially covered, for 20 minutes. Stir in beans, chili powder, oregano, cumin, salt, cayenne, and pepper. Simmer, partially covered, for 30-40 minutes. Pour cold water into a small bowl. Stir in cornstarch. Stir into chili mixture. Cook for 3-4 minutes, or until desired consistency.
