In a large skillet, sauté the chopped onion and crushed garlic in vegetable oil until soft and translucent, but not browned.

Add ground beef and cook until the meat is no longer red.

Stir in drained and seeded tomatoes, tomato puree, chili powder, Worcestershire sauce, red wine vinegar, hot pepper sauce, bay leaves, salt, and chili pepper flakes.

Let the mixture simmer, stirring occasionally, for about 1 hour.

Adjust seasonings to taste.

(The chili can be refrigerated at this point for later use. )

When ready to proceed, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

Transfer the chili to a two-quart baking pan or ovenproof casserole dish.

Pour or spoon the cornbread batter over the top of the chili.

Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 20 to 30 minutes, or until the cornbread is baked through.

The baking time will depend on the depth of the batter.

Serve the chili with a side dish of black beans, if desired.