Velma'S Chili

• 2 tablespoons vegetable oil
• 2 lbs chopped ground round
• 2 garlic cloves, minced
• 1 1/2 cups chopped onions
• 1 cup chopped green pepper
• 1 cup chopped celery
• 2 (16 ounce) cans kidney beans, drained
• 2 - 14 1/2 ounces diced tomatoes with juice
• 1 (15 ounce) can tomato sauce
• 1 bay leaf
• 3 tablespoons chili powder
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cloves
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup red wine
• Garnish
• grated cheddar cheese
• sour cream
• chopped green onion

1. Heat the oil in a large saucepan over medium heat.
2. Add the ground round and saute until browned.
3. Add the garlic, onions, peppers, and celery and cook until the vegetables are soft, about 8-10 minutes.
4. Add the beans, tomatoes (and their juices), tomato sauce, bay leaf, chili powder, sugar, cloves, salt, and pepper; stir well.
5. Cover and simmer over low heat for 1 1/2 hours.
6. Add the red wine and cook another 30 minutes.
7. Adjust the seasonings, if needed, before serving.
8. Serve bowls of chili topped with grated cheese, a dollop of sour cream, and chopped green onions.

vegetable oil, ground round, garlic, onions, green pepper, celery, kidney beans, tomatoes, tomato sauce, bay leaf, chili powder, sugar, ground cloves, salt, ground black pepper, red wine, cheddar cheese, sour cream, green onion

Taken from www.food.com/recipe/velmas-chili-212859 (may not work)