This is the chili that was always cooked at the LBJ Ranch in Texas. It was a favorite of Lyndon B. Johnson. He ate this with saltine crackers and a glass of ice cold milk.

4 pounds coarsely-ground beef
1 large onion, chopped
2 cloves garlic, finely chopped
1 teaspoon Mexican oregano
1 teaspoon ground cumin seed
6 teaspoons red chili powder
2 (16 ounce) cans tomatoes
Salt, to taste
2 cups hot water

Put the meat, onion and garlic in a large pot and sear until light brown. Add the remaining ingredients. Bring to a boil, lower the heat, and simmer, covered, for 1 hour. Let cool, then refrigerate. Skim the congealed fat from the top. Reheat the chili to serve.

Serves 12.