Saute two chopped onions. Add a handful of minced garlic and cook for a few
minutes. Add about 900g of ground beef. Brown the meat well, then add a 400mL
or 14 oz can of tomato sauce. Season with a pinch each of cayenne, cinnamon,
and cayenne; two heaping pinches of chili powdre, and a good pinch each of
salt and pepper.
Once all seasonings are mixed in, pour in 240ml - 480ml of water just to
keep things from getting sticky. Let the whole shebang simmer for two hours,
adding water if it starts to look dry or if it seems like it might start to
burn on the bottom. Throw in a dash or two of Worcestershire sauce in the
last half hour of cooking, if you'd like. If you're partial to beans, follow
the same recipe, but mix in a few heaping handfuls of cooked red beans in the last hour of cooking.
