4pounds chili meat (beef chuck ground or cut into + inch dice)
1teaspoon dried Mexican oregano
1teaspoon ground cumin
2tablespoon chili powder
14.5ounces canned whole tomatoes and their liquid
2-6generous dashes of liquid hot sauce (I recommend Frank's Red Hot Sauce)
Saute the meat, onion, and garlic in a large skillet over medium-high heat and cook until lightly colored. Add the oregano, cumin, chili powder, tomatoes, hot sauce, and 2 cups hot water. Bring to a boil, lower the heat, and simmer for about 1 hour. Skim off fat while cooking. Salt to taste.