2 lb. lean ground beef
1 onion, chopped fine
2 cloves garlic, crushed
Red hot pepper sauce
1 tsp. cumin seed
2 tbsp. chili powder
2 cans (14 1/2 oz.) whole tomatoes
2 cans (14 1/2 oz.) kidney beans
2 c. hot water
1 tsp. ground oregano

In a large frying pan, brown meat with onion and garlic. Add 5 or more shakes of red hot pepper sauce (to taste) and the oregano, cumin seed, chili powder, whole tomatoes, kidney beans and hot water. Bring to a boil. Reduce heat, cover and simmer about 1 1/2 hours, stirring occasionally and skimming off fat. Serve hot.

May be put in taco shells and topped with chopped lettuce, diced tomatoes and shredded Cheddar cheese.