Perdernales River Chili - cooking recipe

Ingredients

4 lb. chili meat
1 large onion, chopped
2 cloves garlic, chopped
1 tsp. oregano
1 tsp. cumin
6 tsp. chili powder (more if needed)
2 cans Ro-Tel tomatoes
2 c. hot water

Preparation

Sear meat with onion and garlic in Dutch oven until light colored, stirring constantly.
Add rest of ingredients.
Bring to a boil, then on low heat, simmer slowly about 1 hour, stirring now and then.
Keep floating fat skimmed off.