|Vegetable oil||2 Tablespoon|
|Ground round||2 Pound, chopped|
|Garlic||2 Clove (10 gm), minced|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Chopped green peppers||1 Cup (16 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Canned kidney beans||32 Ounce, drained (2 Cans Of 16 Ounce Each)|
|Canned diced tomatoes in juice||29 Ounce (2 Cans Of 14 1/2 Ounce Each)|
|Tomato sauce||15 Ounce (1 Can)|
|Chili powder||3 Tablespoon|
|Granulated sugar||1 Tablespoon|
|Ground cloves||1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Red wine||1 Cup (16 tbs)|
|Grated cheddar cheese||2 Tablespoon (For Serving)|
|Sour cream||2 Tablespoon (For Serving)|
|Chopped green onion||2 Tablespoon (For Garnish)|
Heat the oil in a large saucepan over medium heat.
Add the ground round and saute until browned, about 10 minutes.
Add the garlic, onions, peppers, and celery and cook until the vegetables are soft, 8 to 10 minutes.
Add the beans, tomatoes (and their juices), tomato sauce, bay leaf, chili powder, sugar, cloves, salt, and pepper, and stir well.
Cover and simmer over low heat for 1 1/2 hours.
Add the red wine and cook another 30 minutes.
Adjust the seasonings before serving.
Serve bowls of chili topped with grated cheese, a dollop of sour cream, and chopped green onions.