Ingredients: 1 onion, diced small 2 pounds meat, trimmed of as much fat as possible and medium diced
6 cloves garlic, minced 1 medium sized dry ancho chile (de-seeded and broken into small pieces) 1 tbsp. Tabasco Chipotle Pepper Sauce
12 oz. can diced tomatoes (preferably fire roasted) 1 tbsp. ground cumin 2 tbsp. dried oregano 1 ½ tsp. salt Black pepper to taste
Saute beef and garlic till browned. Add chile, Tabasco, tomatoes, cumin, and oregano. Cook 15 minutes.
Add one quart of hot water (just enough to cover the meat). Once boiling, decrease heat, cover, and simmer for 1-1 ½ hours, stirring regularly, until meat is cooked and chili thickens.
Check the liquid level and add extra hot water to submerge the meat if it starts to dip. (If you like beans in chili, add them in the last 15 minutes.)