Chili — Robert St. John

Ingredients

• 1 tsp olive oil
• 1 tsp bacon Fat
• 2 pounds beef sirloin, cut into ½-inch cubes
• 2 ½ tsp Kosher Salt
• 1 ½ tsp Fresh ground black pepper
• 3 cups yellow onion, medium dice
• 1 cup carrot, finely shredded
• 1 Tbs Ground Cumin
• 2 tsp Ground Coriander
• 1 tsp Oregano
• 1 ½ tsp Chili powder
• ¼ cup fresh garlic minced
• 1 6 ounce can tomato paste
• 2 28 ounce cans diced tomatoes
• 1 quart V-8 juice
• 1 quart hot chicken broth
• 2 Bay leaves
• 2 14 oz cans kidney beans, drained and rinsed
• 2 tsp corn flour*
• ½ cup water
• 1 tsp fresh lime juice
• ¼ cup fresh cilantro, chopped