Mama’s Belly Filling Chili
2 Tablespoons vegetable oil
3 pounds chopped ground round
2 cloves garlic, minced
1 ½ cups chopped onions
1 cup chopped green peppers
1 cup chopped celery
2 (16 ounce) cans kidney beans, drained
2 (14 ½ ounce) cans diced tomatoes in juice
1 (15 ounce) can tomato sauce
1 bay leaf
1 Tablespoon chili powder
1 Tablespoon sugar
½ teaspoon ground cloves
1 teaspoon salt
½ teaspoon freshly ground pepper
1 cup red wine
grated cheddar cheese for serving
sour cream for serving
1. Sauté the ground round in the vegetable oil until browned, about 10 minutes.
2. Add the garlic, onions, peppers, and celery and cook until the vegetables are soft, 8 to 10 minutes.
3. Add the beans, tomatoes (with juice), tomato sauce, bay leaf, chili powder, sugar, cloves, salt and pepper. Stir well.
4. Cover and simmer over low heat for 1 ½ hours.
5. Add the red wine and simmer another 30 minutes.
6. Serve in large bowls topped with grated cheese and sour cream.