In a large pot, brown the ground beef over medium heat until fully cooked, breaking it up into smaller pieces with a spoon.

Add water, tomato puree, canned tomatoes (broken into pieces), salt, pepper, garlic salt, allspice, bay leaves, and chili powder to the pot.

Stir well to combine.

Bring the mixture to a simmer, then reduce the heat to low.

Cover and let it simmer for 2 to 2 1/2 hours, stirring occasionally.

After simmering, add the drained and rinsed kidney beans to the pot.

Stir in the vinegar.

Continue to cook for another 15 minutes until the beans are heated through.

Remove the bay leaves before serving.