1/4 c. chopped beef suet
4 med. onions, chopped
4 lbs. ground beef chuck
Salt & pepper to taste
3 (15 oz.) cans red beans in chili gravy
2 tbsp. ground cumin
3/4 c. dry red wine
3 cloves garlic, minced
1 med. green pepper, chopped
2 (28 oz.) cans peeled Italian tomatoes
3 tbsp. chili powder
1 tbsp. oregano
1 tbsp. Hungarian hot paprika

Melt suet in large kettle; add garlic and onions. Cook until golden. Add green pepper and beef; cook just until meat loses color. Spoon off drippings. Mix in salt, pepper, and tomatoes. Add beans, chili powder, cumin, oregano, paprika, and wine, mixing after each. Simmer 1 1/2 hours. Cool. Refrigerate, preferably for 2 days. Skim fat off top; reheat slowly. Serve with toppings like chopped onion, grated cheese, sour cream, plain yogurt, or sliced ripe olives. About 10 servings.