Use very lean meat to start with and, if you wish, you can rinse the
liquid fat off what is left. It still tastes somewhat similar to real
chili after all of that. I usually use ground sirloin instead of chuck.

George

Ken Knecht wrote:

> Anyone have a recipe for low-fat not-too-hot chili? The Hormel canned
> turkey stuff I tried was terrible. Sometimes I make the Carroll<sp?>
> Shelby mix and use tofu instead of meat but I don't care much for that.
> No meat or tufu is about as bad. Suggestions please?
>
> TIA
>
> Ken
>
>