Add oil to a heavy pot with lid. Add a “test” kernel; cover and heat over medium high heat.

When the kernel pops, immediately add popcorn kernels; cover and shake pot to coat kernels evenly with oil.

When kernels begin to pop, leave the lid cracked enough to let steam escape, shake pot every 20 seconds to avoid popcorn burning.

When there is 1-2 seconds in between pops, turn heat off. Immediately add butter, oregano, chili powder and cheese crumbs. Stir to coat evenly. Enjoy.