Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       tb           Oil,vegetable
   2                    Onions,finely chopped
   2       lb           Beef,coarse grind
   2       tb           Red chile,hot,ground
   3       tb           Red chile,mild,ground
   1                    Garlic clove
   1       t            Oregano,dried,pref. Mexican
   1 1/2   ts           Cumin
     1/2   ts           Salt
   5                    Tomatoes,coarsely chopped
  12       oz           Green chiles,whole

Preparation:

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.~