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4 pounds ground beef chuck or venison
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano (preferably mexican oregano)
2 tablespoons chili powder (or more, to taste)
1 teaspoon cumin
salt, to taste
6 dashes tabasco or other hot pepper sauce
2 cups hot water
1 1/2 cup canned whole tomatoes, undrained

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Place the meat, onion and garlic in a Dutch oven. Cook over medium heat until the lightly browned.

Add the oregano, chili powder, cumin, salt and Tabasco. Pour in the water and tomatoes and bring to a boil. Reduce the heat to a simmer, and cook for 1 hour. " TRAPPER "
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