Heat oil in a Dutch
oven or heavy 5-quart saucepan over medium heat.
Stir in onions and cook
until translucent. Add meat. Break up any lumps with a fork and cook,
stirring occasionally, until meat is evenly browned.
Add Worcestershire sauce
and garlic and cook for 3 minutes. Stir in ground chile, cumin, oregano,
and salt and cook, uncovered, for 5 minutes. Add beans and chili sauce
and simmer, uncovered, for 1 hour.
Taste and adjust seasonings.
Serves: 10 - 12
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