Lyndon Johnson's Chili Con Carne

8 Servings

2 lb lean chuck (or round), Ground steak
1 lg onion, diced
2 garlic cloves, crushed
1 tabasco sauce
1 t oregano, Ground
1 t cumin seeds
2 T chili powder
2 cn whole tomatoes, 14 1/2 oz ea
2 cn kidney beans, (14 1/2 oz ea)
2 c water
In a large heavy skillet, sear meat with onion and garlic until lightly browned.
Add 5 or more shakes of
Tabasco (to taste) and rest of ingredients. Bring to a boil. Reduce heat. Cover. Simmer about 1
1/2 hours.
Stir occasionally. Skim off fat as it cooks out.
Tips: Chili taste best after refrigerating overnight then reheating. Serves 8 to 10.