Chili

• 3 lb ground beef
• 2 (14.5 oz) cans stewed tomatoes, chopped
• 1 (6 oz) can tomato paste
• 3 onions (white/red/yellow), chopped
• 1/2 cup red wine
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 3 teaspoons minced garlic
• 1/2 cup steak sauce
• 1/4 cup worcestshire sauce
• 1 package chili seasoning mix (or 3 tablespoons chili powder, 2 tablespoons dried oregano, 1 cup masa flour)
• 2 tablepoons ground cumin
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can pinto beans, drained
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 1 lime, squeezed

1. In a large pot over medium-low heat, combine tomatoes, tomato paste, wine, garlic, worcestshire, cumin, and steak sauce. Lightly sautee bell peppers & onions; add to pot.
2. While tomato mixture is simmering, in a large skillet over medium heat, cook beef; drain. Stir chili seasoning into ground beef. Stir seasoned beef into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.
3. Stir in beans, lime, cilantro and parsley. Simmer over low heat until desired thickness is reached.

ground beef, tomatoes, tomato paste, onions, red wine, green bell pepper, red bell pepper, garlic, steak sauce, worcestshire sauce, chili seasoning mix, ground cumin, kidney beans, pinto beans, fresh cilantro, parsley, lime

Taken from www.epicurious.com/recipes/member/views/chili-50016633 (may not work)