Chicago Chili - cooking recipe

Ingredients

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

Preparation

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.