Firehouse Chili
by Anna Harris

2 tablespoons vegetable oil
1 1/2 pounds ground beef or ground turkey
1 large onion, chopped
1 fresh garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
1/4 teaspoon ground oregano
2 tablespoons chili powder
2 (8 ounce) cans Ro-Tei tomatoes, undrained
1 (8 ounce) can tomato sauce
2 (16 ounce) cans dark red kidney beans, undrained
5 1/2 ounces tomato juice

Heat oil in a large pot.  Brown together ground beef, onion, and garlic; drain well.  Add all the spices along with the Ro-Tel tomatoes, tomato sauce, kidney beans, and tomato juice.  Mix well and bring to a boil.  Simmer 1/2 hour uncovered and 1 1/2 hours covered.  (If too thick you can add additonal tomato juice or water).