2 tbsp. vegetable oil
2 med. cloves garlic
1 lg. onion, coarsely chopped
2 lbs. lean ground beef (may be coarse chili grind)
1 tsp. ground cumin
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. allspice
3 bay leaves
1 cinnamon stick
2 tbsp. ground red chili powder (hot, mild, or a combination of both)
1/4-1 tsp. chile caribe (dried Mexican chilies, very hot)
1 tbsp. vinegar (optional)
1 (32 oz.) can whole tomatoes, undrained, chopped
1 (16 oz.) can tomato sauce
1 (6 oz.) can tomato paste
3-4 c. water

Heat the oil over medium-high heat in a large pot. Add onion and garlic; cook until onion is translucent. Add meat and cook, stirring occasionally, until meat is browned. Break up any lumps with a fork.

Stir in all remaining ingredients through the water. If the flavor is too sweet for you, add 1-4 teaspoons of vinegar. If not spicy enough, add small amounts of ground chili.

Bring to a boil; reduce heat and simmer, uncovered, for 2 1/2-3 hours. Stir occasionally. Add water as necessary to keep mixture from becoming too thick.

Remove the cinnamon and bay leaves. Taste and adjust seasonings. As desired, serve over beans, top with cheese and/or onions.