2 lbs. ground beef
1 c. chopped onion
2 cloves garlic, minced
2 tbsp. chili powder
1 tsp. each oregano & salt
2 (7 oz.) cans Ortega green chile salsa
1 (10 oz.) can tomato cocktail
1 (1 lb.) can pinto beans or kidney beans, drained

Cook beef in a large skillet until meat is brown and crumbly. Drain excess fat. Add onion and garlic and cook until onion is wilted. Add remaining ingredients and simmer, covered, stirring occasionally until chili is thick, about 1 hour. Serve in bowls with crusty bread. Serves 6.