chunked preferred, or ground
beef broth or beer
tomatoes, canned with juice
red hot pepper sauce
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 tablespoons) 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.