Recipe - Midwestern Chili

4 md Yellow onions
peeled & coarsely chopped
3 Garlic cloves
peeled and crushed
One fourth cup Olive or other cooking oil
1 teaspoon Oregano
2 Bay leaves; crumbled
2 pound Ground beef
One fourth cup Chili powder
1 cn Tomatoes (1lb, 12oz)
(do not drain)
3 cn Red kidney beans(1lb, 4oz)
(do not drain)
2 teaspoon Salt
3 tablespoon Cider vinegar
1/8 teaspoon Crushd hot red chile peppers
(or more 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 One half 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