Gently fry the onion and garlic in about 2 tbs. oil in a big casserole or heavy pan, until the onion has softened. Stir in the cumin, some seasoning, the oregano and bay leaves, and cook for a minute more. Add the beef, breaking up any lumps with a wooden spoon, stir through and brown all over - you may need to add a drop more oil. Mix the paprika with the cayenne and vinegar in a cup and stir this in, too - you may want to add only three quarters at first and then more later, once you've tasted the chili. Stir in the tomato puree. After a further minute, tip in the tomatoes, beans and red wine, mix and season again, then bring to a heavy boil. Then either put it in a 180C/350F/Gas 4 oven, or very gently braise over a low heat on the hob, for 1 1/2 - 2 hours. If you do it on the stove, check it from time to time, giving it a stir through and adding a dash of water if it starts to look dry. Reheat through on the hob later, as and when you want it, but taste it again (each pot of chili behaves quite differently: some need a perk up - a dash of Tabasco does the job).Serve over long-grain rice and top with grated cheese.

Yield: 6 Servings.