Lady Bird's recipe

In honor of the late Lady Bird Johnson, whom they laid to rest in her beloved Stonewall, Texas last Sunday afternoon, I present you with one of her gifts - a chili recipe that she proudly made for guests.
I got it first years ago on a post card that was sold for a quarter at the LBJ Library in Austin and LBJ National Parks Site in Johnson City. So it's not a secret family heirloom.
As chilis go, it's sorta bland unless you "Emeril" it several notches, but I was told she enjoyed making it for ranch guests and it was her creation.
So enjoy!

Lady Bird Johnson’s Pedernales River Chili
4 lbs. ground beef (chuck)
1 large onion, chopped
2 cloves garlic, minced
1 tsp. ground oregano
1 tsp. ground cumin
6 tsp. chili powder (to taste)
2 cans (1 lb. each) tomatoes, not drained
Salt to taste
2 cups hot water
Put meat, onion and garlic in large, heavy pan; sear until lightly colored.
Add oregano, cumin, chili powder, salt, tomatoes and hot water. Bring to boil; lower heart and summer for 1 hour. As fat cooks out, skim from chili.
Serves 8-12.