2 lbs. ground beef
1 1/2 c. green bell peppers, chopped
1 1/2 c. celery
1 1/2 c. yellow onion, chopped
3 cloves garlic
1/4 c. red wine
1 sm. can tomato paste
1 (15 oz.) can stewed tomatoes
1 can whole tomatoes
3-4 tsp. chili powder
4-5 dashes cayenne pepper or to taste
2 bay leaves
2 (15 oz.) cans kidney beans, drained
Salt
Chopped onion

Brown beef in a large soup pot. Drain drippings. When meat is almost done, add bell peppers, celery, onion, garlic and wine. Stir and saute about 15 minutes or until vegetables are soft and meat is cooked. Add tomato paste, whole tomatoes with juice, stewed tomatoes with juice, chili powder, cayenne pepper and bay leaves. Reduce heat and simmer 1 1/2 hours or longer. Toward end of cooking time (30 minutes) throw in kidney beans and cook so that they don't get mushy. Garnish with chopped onion. Serves 6 to 8.