Pedernales river chili

Ingredients:

4 lb. coarsely-ground beef
1 large onion, chopped
2 cloves garlic, finely chopped
1 tsp. Mexican oregano
1 tsp. ground cumin seeds
6 tsp. red chili powder
2 (16 oz.) cans tomatoes
Salt, to taste
2 C. hot water

Preparation:

Put the meat, onion and garlic in a large pot and sear until light brown.
Add the remaining ingredients.
Bring to a boil, lower the heat and simmer, covered, for 1 hour.
Let cool, then refrigerate.
Skim the congealed fat from the top.
Reheat the chili to serve.