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.~