2 lbs. boneless beef or ground beef
1/4 c. vegetable oil
4 med. onions, chopped
2 bay leaves
3 cloves garlic, chopped
2 tsp. cumin seed
1 tsp. oregano
1 tsp. cayenne pepper
3-4 tbsp. chili powder
1 can (28 oz.) tomatoes, undrained
2 cans (8 oz. each) tomato sauce
3 cans (1 lb. 4 oz. each) kidney or pinto beans
2 tsp. salt
3 tbsp. cider vinegar
1/2 tsp. crushed red hot chili peppers
Shredded Cheddar cheese and chopped green onion

Cut beef in small cubes or use already ground beef. Heat oil in Dutch oven or heavy, large saucepan. Add beef and cook until browned. Drain beef, leaving 2 tablespoons fat in pan. Return meat to pan, add onions and cook until just tender. Add bay leaves. Crush together garlic, cumin, oregano, cayenne pepper and 2 tablespoons chili powder. Add to beef and onions. Add tomatoes, blend in tomato sauce and half the beans. Simmer, uncovered, 1 1/2 hours over low heat, stirring occasionally.

Add remaining chili powder, beans, salt, vinegar and red peppers. Simmer another 30 minutes. Remove bay leaves and serve garnished with cheese and green onion.