Step 1

In a large Dutch oven, heat the oil over medium-high heat. Add the onions and garlic and cook for for a couple of minutes, until the onions begin to soften. Five minutes should do.

Step 2

Add the ground beef and use the back of a spoon or spatula to break the ground beef up as it cooks. Saute until the beef is cooked through. Drain off the excess fat and discard.

Step 3

Add the spices and tomato paste. Stir to combine.

Step 4

Add the tomato sauce, beef broth, worcestershire, vinegar, and bay leaves. Stir all that in too.

Step 5

Reduce the heat to low and allow the chili to simmer, uncovered, for 45 minutes to 1 hour. Stir occasionally until lovely and thickened.

Step 6

For serving, spoon generously into bowls. Top with chopped onions, grated cheddar cheese, and a few spoonfuls of kidney beans. Enjoy warm.

Step 7

Store chili in an airtight container in the refrigerator for up to 5 days.