In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients to a large heavy kettle or a cast iron Dutch oven.
Add oregano, cumin, chili powder, tomatoes, hot sauce, salt, and hot water. Bring just to a boil; lower heat and simmer, covered, for approximately 1 hour or until the meat is tender.
Remove from heat. Skim off grease and serve, topped with your favorite condiments.
Randy Hoelscher is a transplanted Texan and half-time RGV resident. A long-time cooking enthusiast, he enjoys being “The Border Cook,” spreading the work about Mexican and Tex-Mex Cuisine on his web site – TheBorderCook.com – as well as on social media.