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Prep. Chop the onion.
Press the garlic with a garlic press or mince.
Coarsely chop the tomatoes.
Cook. Pre-heat a Dutch oven over medium heat. Add the meat, chopped onion, and garlic. Cook until lightly browned, stirring frequently.
Stir in the oregano, cumin, tomatoes, chili powder, and cups hot water. Bring to a boil, lower heat and simmer, covered, for about 1 hour, skimming off the fat as it cooks. Add salt and hot sauce to taste.
Serve. Serve immediately along with extra hot sauce and such condiments as grated cheese, sour cream, and sliced jalapeños.