1 (1 ounce) pellet of chili powder
2 tablespoons vegetable oil
2 pounds ground beef
1 onion, minced
1 tablespoon garlic powder
1/3 cup shortening
1 teaspoon ground ginger
3 tablespoons white vinegar
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon cumin
2 tablespoons chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons dried basil flakes
1 (15 ounce) can tomato juice
1 tablespoon Worcestershire sauce
1 (15 ounce) can diced tomatoes with juice
In a medium skillet, heat oil over high heat. Stir in the chili powder, increase heat, and cook for about 1 minute.
Stir the beef, onion and garlic powder into the chili powder mixture. Stir in the vinegar, chili powder, salt, pepper, dried basil, cumin, brown sugar, tomato juice and Worcestershire sauce. Blend well. Place the beef mixture into a bowl and return it to the skillet.
Stir in tomatoes with juice (the tomato pulp is extremely important to the taste of chili) and the tomato juice. Toss all together well, covering thoroughly.
Return the beef mixture to the skillet and heat through.