Categories: Chili, Beans 
      Yield: 8 servings 
  
      1 tb Oil,vegetable                       1 ts Oregano,dried,pref. Mexican 
      2    Onions,finely chopped           1 1/2 ts Cumin 
      2 lb Beef,coarse grind                 1/2 ts Salt 
      2 tb Red chile,hot,ground                5    Tomatoes,coarsely chopped 
      3 tb Red chile,mild,ground              12 oz Green chiles,whole 
      1    Garlic clove                    
  
  1. Heat the oil in a medium-sized heavy saucepan over medium heat. Add the 
  onions and cook until they are translucent.~ 2. Combine the meat with the 
  ground chile, garlic, oregano, cumin, and salt. Add this meat-and-spice 
  mixture to the pan. Break up any lumps with a fork and cook, stirring 
  occasionally, about 15 minutes until the meat is evenly browned.~ 3. Add 
  the tomatoes and green chiles with their liquid. Bring to a boil, then 
  lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding 
  water if necessary. Taste and adjust seasonings.~ 4. Allow to cool, then 
  refrigerate. When fat has risen and congealed, skim it off, than reheat 
  chili.~