4 md yellow onions &, Peeled coarsely cho, pped
3 garlic cloves and, Peeled crushed
1/4 c olive (or other cooking oil)
1 t oregano
2 bay leaves, crumbled
2 lb beef, Ground
1/4 c chili powder
1 cn tomatoes (1-lb, 12-oz) (do not dra, in)
3 cn red kidney beans(1-lb, 4-oz) (do n, ot drain)
2 t salt
3 T cider vinegar
1/8 t crushd hot red chile peppers (or m, ore to taste)
Saute Onions And Garlic in the oil in a large, heavy kettle over moderate heat, stirring occasionally, 10 minutes until golden.
Add oregano, bay leaves and beef and saute, breaking up meat, 10 minutes until beef is no longer pink.
Add 2 tablespoons chili powder, tomatoes, 2 cans kidney beans and simmer, uncovered, over low heat, stirring occasionally, 1 1/2 hours.
Add remaining chili powder and kidney beans along with salt, vinegar and red peppers. Simmer, stirring now and then, 15 minutes longer. Serve hot, or cool and freeze for future use. Makes 10 to 12 Servings