Film the bottom of the heavy pot with olive oil and cook the onions with salt to taste over high heat until they wilt and start to color at the edges.
Add the meat to the onions. Cook the meat until no pink remains. If you’re using ground meat break it up as it’s browning to prevent unwanted chunks.
Add the chile powders, fresh garlic, cumin and oregano to the meat. Break the oregano leaves up with your fingers as you add it to the pot. Add salt to taste.
Over low heat stir the spices into the meat and let cook until the meat changes color and absorbs the spice, about 3-5 minutes.
Add the tomato sauce and enough water, beef or chicken broth, and bean cooking liquid or a combo thereof to just cover the meat by one inch. Add salt to taste.
Bring to a simmer and cook a minimum of 30 minutes if using ground beef. If you’re using larger pieces of meat then cook until meat is tender. Check level of liquid and add more if there is too much evaporation. Be sure to stir from the bottom of the pot to keep spices from burning.
Add beans halfway through the cooking process so they will absorb flavor. Adjust seasonings at the end of cooking. If you love the taste of corn tortillas and your chili is a bit too liquid thicken it with a tablespoon or too of masa harina (Maseca) the instant tortilla making flour.