4 lbs. beef or venison, cubed or coarsely ground
1 lg. onion, chopped
2 cloves garlic, crushed
1 tsp. oregano, crushed
1 tsp. cumin seed
2 tbsp. chili powder
2 cans Rotel canned tomatoes and green chilies
2 c. water
1 tsp. salt
Cayenne pepper to taste

Sear meat in large, dry skillet until lightly browned. Add onion and garlic; saute. Add seasonings, tomatoes, water, and hot pepper sauce. Bring mixture to boil. Reduce heat and simmer about 1 hour. Skim off any fat that accumulates. Serves 8 to 10.