1 lb. very lean ground sirloin
1 tbsp. vegetable oil
2 lg. onions, chopped
2-4 cloves garlic, minced
28 oz. can tomato sauce, no salt added
1 1/2 c. water
3 tbsp. chili powder
1/8 tsp. cayenne pepper
1 tsp. cumin
1 tbsp. oregano
Black pepper to taste
1/2 tsp. salt; optional
2 (15 oz.) can pinto beans, rinsed and drained
2 tbsp. cornstarch
1/4 c. cold water

Use large non-stick skillet. Heat pan over medium high. Add ground beef and saute, stirring occasionally, 4-5 minutes. Pour contents of pan into strainer and allow fat to drain. In large saucepan or Dutch oven. Heat oil, add onions and saute 2-3 minutes. Add meat, garlic, tomato sauce, and 1 1/2 cups water. Simmer 20 minutes. Stir in chili powder, cayenne pepper, cumin, oregano, pepper, salt, and beans. Simmer 30-40 minutes. Combine cornstarch and cold water. Stir in chili mixture to thicken and cook an additional 3-4 minutes. Serves 6.