1 lg. red onion, chopped
4 whole jalapeno peppers
1 each, seeded, chopped green pepper & red bell pepper
2 cloves garlic, peeled, chopped, sauteed in butter
3 (14 oz.) cans stewed tomatoes
1/2 c. cocktail vegetable juice
3/4 c. red wine (burgundy preferred)
3 tbsp. sugar
6 tbsp. vinegar
1 tbsp. olive oil
1/2 tsp. hot pepper sauce
1/4 tsp. chili powder
1/4 tsp. celery salt
1/4 tsp. oregano
1/4 tsp. seasoned salt
1/4 tsp. salt
1/8 tsp. cayenne
1/8 tsp. white pepper
1/8 tsp. garlic powder
1/8 tsp. onion salt
1/8 tsp. ground cumin
1/8 tsp. seasoned pepper
4 lb. lean ground round or chuck
2 (14 1/2 oz.) cans dark red kidney beans, optional

Mix all ingredients except beef and kidney beans in large pot. Cook over medium heat about 1 1/2 hours.

Meanwhile, brown meat in large skillet. Drain off excess fat. Keep cooked beef warm while the chili mixture is cooking.

After chili mixture has cooked 1 1/2 hours, stir in beef; cook 30 minutes. Stir in kidney beans; cook for another 30 minutes. Taste and adjust seasonings.

For best flavor development, let chili set for several hours or refrigerate overnight. Heat thoroughly before serving.