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3 tablespoons oil -- cooking
2 onions
3 pounds beef -- coarse grind
2 tablespoons worcestershire sauce
3 garlic cloves
4 tablespoons red chile,hot -- ground
4 tablespoons red chile,mild -- ground
2 teaspoons cumin
1 teaspoon oregano,dried -- pref. mexican
2 teaspoons salt
16 ounces kidney beans
15 ounces chili sauce

1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add the onions and cook until they are translucent. 2. Add the beef to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the Worcestershire sauce and garlic and cook for 3 minutes. 3. Stir in the ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes. 4. Add the beans and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.

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