In a heavy skillet or frying pan over medium to high heat add 2 Tbsp of olive oil and bring to a heat. Add the minced beef and cook for 3-5 minutes, stirring often until brown on all sides. Remove the minced beef from the skillet and set aside.

Add 2 more Tbsp of olive oil in the pan and saute the onion and garlic (add the onion first, cook for a while, then add the garlic).

Add the browned minced beef, the cumin, paprica, oregano, chili, cinnamon stick and cook, stirring constantly, for 1 to 2 minutes.

Add the Worcestershire sauce (if using), the chopped tomatoes and red wine, stir and bring to a boil. Reduce the heat, cover and simmer for an hour.

Uncover and add the red kidney beans. Taste and season with salt and black pepper to taste. Cover again, this time leaving a crack for the steam to escape and cook for 45 minutes to 1 hour more. If the chili becomes too dry at any time, add water. If it is too runny, uncover and cook over medium heat for a few minutes, stirring often, until you get the desired consistency.

Serve the chili with rice or corn tortilla chips.

For a great appetizer, lay corn tortilla chips on a plate, spoon chili con carne over them, top with grated cheese and heat in the microwave or oven until the cheese is melted and the tortilla chips become soft.