Chili Con Carne

On a cold winter night, chili, some crackers, a salad, and a cold beer are all you need to beat the snow and ice. This chili is moderately spicy, but I don't hesitate to double the crushed hot chili pepper or to serve extra hot chili pepper on the side for those with a penchant for spicy food. If you make a large pot of chili, freeze the leftovers in single-serving microwave-proof containers for the kids to heat up as a hearty after school snack.

Ingredients

2 pounds lean ground beef
4 large onions, finely chopped
2 bay leaves
4 cloves garlic, crushed or minced
2 tsp. ground cumin
1 tsp. dried oregano leaves
1 tsp. cayenne
4 T. chili powder
28 ounces crushed tomatoes
16 ounces tomato sauce
2 pounds canned kidney beans or 4 cups, soaked beans
2 tsp. salt, or to taste
3 T. vinegar
1/2 tsp. or more crushed hot chili peppers

Heat oil in a large, sturdy pot. Brown beef, and drain extra fat. Add onions, and brown slightly. Add bay leaves, garlic, cumin, oregano, cayenne, and chili powder. Stir in tomatoes and sauce. Add beans and remaining ingredients. Stir often, and cook slowly for several hours. Add additional water if sauce thickens too much. Serve with soda crackers.