Instructions: In an 8 quart dutch oven, heat the oil; saute garlic, onions, peppers until tender. Add chuck, crumbling it loosely. Cook slowly over medium heat for 10 minutes or until chuck loses color. Add tomatoes, cutting large chunks of tomato smaller with two knives; add tomato paste, chili powder, vinegar, cayenne and salt. Stir in cloves and bay leaf; then cook, uncovered, 1 hour. At end of hour, check liquid content; if theres too much, simmer a bit longer; if too dry, add another can of tomatoes. Refrigerate chili mixture until cool. Turn it into freezer-type plastic bags or containers and freeze up to 1 month. To serve, remove desired amount from freezer.

Turn into a Dutch oven and heat over very low heat until hot and bubbly.

Serve in bowls.

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