Instructions: In a heavy kettle or stockpot, heat the oil and saute the onions and garlic until the onions are soft. Add the meat, stirring to break up the lumps, and cook it until it is browned. Strain off the excess fat.

Add the cumin, bay leaves, chili powder, coriander, cinnamon, cayenne pepper, allspice, Worcestershire sauce, tomato puree, oregano, and vinegar. Bring to a light simmer, cover, and cook for 90 minutes. Adjust the seasoning with salt and pepper to taste. You may need to add a little water as it cooks if it becomes too thick.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.