1 tbsp Oil,vegetable
2 Onions,finely chopped
2 lb Beef,coarse grind
2 tbsp Red chile,hot,ground
3 tbsp Red chile,mild,ground
1 Garlic clove
1 tsp Oregano,dried,pref. Mexican
1 1/2 tsp Cumin
1/2 tsp Salt
5 Tomatoes,coarsely chopped
12 oz Green chiles,whole
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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.~
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