Ingredients

• 4 pounds chili meat (beef chuck ground or cut into + inch dice)
• 1 cup diced onion
• 2 teaspoons chopped garlic
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ground cumin
• 2 tablespoon chili powder
• 14.5 ounces canned whole tomatoes and their liquid

Directions

1. Saute the meat, onion, and garlic in a large skillet over medium-high heat and cook until lightly colored. Add the oregano, cumin, chili powder, tomatoes, hot sauce, and 2 cups hot water. Bring to a boil, lower the heat, and simmer for about 1 hour. Skim off fat while cooking. Salt to taste.

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