Diet Chili

1 tb Oil,vegetable

2 Onions,finely chopped

2 lb Beef,coarse grind

2 tb Red chile,hot,ground

3 tb Red chile,mild,ground

1 Garlic clove

1 ts Oregano,dried,pref. Mexican

1 1/2 ts Cumin

1/2 ts Salt

5 Tomatoes,coarsely chopped

12 oz Green chiles,whole

1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the

onions and cook until they are translucent.~ 2. Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add the tomatoes and green chiles with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding water if necessary. Taste and adjust seasonings.~ 4. Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili.~