Instructions: Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until
light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper
sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Optionally, the sauce may be thickened with a little

(1-2 tb.) Masa or Corn meal.

If possible, allow chili to cool and sit for at least 6 hours before re-heating and serving. It always tastes better the second day.

Extra optional ingredients:
1 c Green Bell pepper chopped
1 c Red Bell pepper chopped
Ancho, Pequin, Jalapeno or other chile peppers 1/2 ts All Spice
2 tb Cilantro fresh chopped
1 ts Ground coriander
A little red wine vinegar and an equal amount of brown sugar Up to 2 tb Worcestershire Sauce
Kidney or small red "chili" beans
* [N.B. This is
*illegal* (G) in Texas but
quite common in the rest of the world!] 1/2 c or more Mushrooms chopped

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