1 tbsp. vegetable oil
1 1/2 c. onion, chopped
1 c. green pepper, chopped
1 1/4 lbs. ground veal, beef or pork
1 1/2 tbsp. garlic, finely minced
3 tbsp. chili powder
1 tsp. cumin, ground
1 tsp. oregano
1 bay leaf
1/2 tsp. black pepper
4 c. tomatoes, canned
1 tbsp. red wine vinegar
1/4 tsp. red hot pepper flakes

Heat the oil in skillet. Add onion and green pepper, cook until wilted. Add the meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and oregano. Stir to blend. Add the bay leaf, pepper, tomatoes, vinegar and crushed hot pepper. Bring to a boil and cook for 1 hour, stirring occasionally. Serves 4.