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 ts Oregano,dried,pref. Mexican

  1 1/2 ts Cumin

    1/2 ts Salt

      5    Tomatoes,coarsely chopped

     12 oz Green chiles,whole

  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.~