Carnivore Chili

Courtesy of the Oregonian- we make two chilis at my house: one for the vegetarians and one for the meatetarians. Omnivores can just mix. This is also good with the addition of some veggies, such as zucchini or other squashes, carrots, potato, corn, bell peppers, or whatever else you may want to add. Garnish with shredded cheese, sour cream, and/or green onions

• Ready In: 2 hrs 5 mins
• Serves: 6

Ingredients

• 1 1⁄2 tablespoons olive oil
• 3  cups  finely chopped yellow onions
• 5  garlic cloves, minced
• 2  lbs  extra lean ground beef
• 2  tablespoons chili powder
• 1  tablespoon ground cumin
• 1  tablespoon dried oregano
• 2  teaspoons  unsweetened cocoa
• 2  teaspoons salt
• 1  teaspoon celery seed
• 1  teaspoon ground turmeric
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon crushed red pepper flakes
• 2  cups tomato juice
• 2  cups  reduced-sodium fat-free beef broth
• 1⁄4 cup yellow cornmeal

Directions

1. In a 5-quart pan, warm olive oil over medium heat. Add onions and garlic and cook, uncovered, stirring once or twice, for 10 minutes.
2. Add ground beef and cook, stirring and breaking up lumps, until meat is evenly crumbled and no longer pink, about 8 to 10 minutes.
3. Stir in chili powder, cumin, oregano, cocoa, salt, celery seeds, turmeric, cinnamon and red pepper flakes; cook another 3 minutes, stirring often. Stir in tomato juice, beef broth and cornmeal, and bring to a boil.
4. Lower heat and simmer, uncovered, stirring occasionally, until chili is thick and reduced by one-third, about 1 1/2 hours. Taste and adjust seasonings.
5. Serve topped with shredded cheese, sour cream and chopped green onions, if desired.