4 lbs. chili meat (well trimmed chuck, pork or venison)
1 lg. onion chopped
2 cloves garlic
1 tsp. oregano, ground
1 tsp. comino seed
6 tsp. chili powder (or more, if needed)
1 1/2 c. canned whole tomatoes or fresh ones
2-6 dashes of liquid hot red sauce
Salt to taste
2 c. hot water

Place meat, onion and garlic in heavy fry pan. Cook until light colored. Add oregano, cumino seed, chili powder, tomatoes, hot pepper sauce, salt and hot water.

Bring to a boil; lower heat and simmer for 1 hour. Skim the fat off during cooking.

This dish can be made one day in advance, as it is better the next day.