Combine the oil, onions and garlic in a heavy-bottomed saucepot and cook over medium heat for 15 minutes or until dark golden brown. Stir often to avoid scorching. Add the water and bring it to a boil. Add the beef and stir to break apart any lumps of meat. Return the sauce to a boil and stir in the chili powder, paprika, cumin, cinnamon, oregano, allspice, salt, mustard, cayenne pepper and black pepper; stir to remove any lumps. Lower the heat to a low simmer and cook the sauce for 1 hour, stir frequently and skim any excess fat (there will be a fair amount of fat from the beef). Stir in the breadcrumbs and simmer over low heat for 30-60 minutes. Stir the sauce frequently to avoid scorching. If the sauce is not thick enough for your liking, add more breadcrumbs, if it is too thick, dilute it with water.