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