1 lb. ground beef (73% lean or less; fatty=better)
1 (8 oz.) can tomato sauce (Hunts)
8 oz. water (use empty can)
1 tbsp. chili powder
1 tbsp. crushed red pepper
1 tsp. oregano
1 tsp. salt

Brown beef in tablespoon of oil. While beef is browning, grind together spices (I use an electric coffee grinder). Drain beef.

In a 2-quart pot or Crock-Pot, add together all ingredients and mix well.

Simmer for a minimum on one hour. I prefer using the Crock-Pot for at least 24 hours. The longer the better!

Note: Larger batches can be made and excess frozen for at least a month. Reheat using double-boiler or low-heat.

Submitted by: M. Scott Rogers