This batch was cooked on the Coleman stove in a 2-1/2 quart stainless steel saucepan. I started with 2 tablespoons of olive oil, onion, and garlic. and sauted until the onions were tender. I needed to add 2 more as the pot got dry and threatened to burn the onion and garlic. I probably could have gotten by with only 1 additional tablespoon. I then added the stew meat and cooked until the visible red meat was nearly gone and the meat looked grey, but not brown. I added 4 tablespoons ground red pepper, 1/2 teaspoon ground cumin, and 1/2 teaspoon oregano at this point. This soaked up the remaining oil quickly, so I needed to add liquid right away. I started with 2 cups tomato juice but added one more cup in 1/2 cup increments as the chili thickened. Initially, I could only taste the tomato juice, so I added more cumin, oregano, and ground red pepper. The consistency looked grainy at this point, but I could taste the peppers much better, The consistency got smoother as the ingredients began to break down, but never got completely smooth. Each time I added more tomato juice, I had to increase the amount of cumin to compensate. The chili got too sour, so I added a total of 2 teaspoons of sugar in 1 teaspoon increments. This made the chili sweeter and more pleasant to taste. After adding the first teaspoon of sugar, the chili still tasted bland, so I added 1 teaspoon of coarse ground black pepper. I would have preferred fine ground, but I didn't have any and it would have been too slow to use the hand grinder. I probably could have gotten by with 1/2 teaspoon instea because this made the chili a bit too tingly on the tongue. The oregano was dry and tasteless. I ran out of oregano after 1-1/2 teaspoons. It was old and had lost most of its flavor. It was regular oregano flakes. I would have preferred to use ground Mexican oregano. I needed to skim oil from the surface, several times, but could not get it all. I used a teaspoon and might have had mire success if I had used a small ladle for the skimming.