2 tbsp. salad oil
2 1/2 c. chopped onions
2 minced garlic cloves
2 lbs. ground beef
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
1 (4 oz.) can green chilies
3 tbsp. chili powder
1 tbsp. ground cumin
1 bay leaf
2 1/2 tsp. salt
6 whole cloves
1/4 tsp. cayenne pepper
2 (15 oz. each) cans red kidney beans, drained

In Dutch oven heat oil. Add onions and garlic; saute about 5 minutes until tender. Add beef, cook until brown. Break up the pieces with wooden spoon until finely crumbled. Spoon off fat. Add tomatoes, paste, chilies and seasonings. Simmer, covered, low heat, stir occasionally about 2 hours. Add drained beans. Cook until heated through.