1 tbsp. vegetable oil
1 med. size onion, chopped 1/2 cup
1 tsp. minced garlic
2 lb. ground beef
3 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano leaves
1/2 tsp. salt
1/8 tsp. hot sauce
2 cans (16 oz.) tomatoes, undrained and broken up
2 cans (16 oz.) red kidney beans

Heat oil in a 4-quart Dutch oven over medium heat. Add onions and garlic. Cook 2 minutes or until onions are tender. Crumble meat into pot and cook 5 to 7 minutes until it loses its pink color, stirring 2 to 3 times.

Add remaining ingredients. Bring to a boil. Reduce heat and simmer uncovered about 50 minutes until slightly thickened and flavor develops.