3 lb. ground beef chuck
3 tbsp. Chili-o seasoning
1 (7 oz.) bottle taco sauce (I use Pico Pica brand found at Food Lion)
1/2 cup red wine (dry)
2 tbsp. chili powder
2 (24 oz. ea.) jars spaghetti sauce (Prego traditional)
2 (15 oz. ea.) cans chili beans (Bush's)
1 (15 oz.) can petite diced tomatoes (Delmonte)
1 cup chopped onions (optional)
1 cup chopped green peppers (optional)

Brown the ground beef, Chili-o and taco sauce in a large frying pan. Place ground beef and stir in remaining ingredients in a Crock-Pot on LOW heat.

Note: A pot on the stove will work, but a Crock-Pot is preferred.

Allow the chili to simmer for 4 to 8 hours.

You can vary the chili powder amount for your spiciness level.

After serving, save the rest and the flavor is even better the next day!

Submitted by: Lisa Tate