Dynamite Chili - cooking recipe

Ingredients

2 cloves large garlic, minced
2 large onions, diced (about 1/2-inch)
1 tablespoon vegetable oil
2 tablespoons chili powder
2 (5 ) packages all beef wieners
2 packets instant chicken-flavored broth
2 cups carrots, diced (about 1/4-inch cubes)
2 medium green peppers, seeded and diced (about 1/2-inch)
2 cups celery, diced (about 1/4-inch cubes)
2 cups eggplants, diced (about 1/2-inch cubes)
2 cups canned tomatoes, crushed
2 cups tomato puree
1 cup water
1/2 cup Burgundy wine
hot pepper sauce
1 cup canned kidney beans, drained
2 cups enriched rice, cooked
3/4 cup cheddar cheese, Grated
6 tablespoons onions, minced

Preparation

In a large saucepan, saute onion and garlic in oil until onion is transparent. Add chili powder; cook for 1 minute. Add instant broth, cover the pan, and Simmer for a few minutes.
Next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently.
Add crushed tomatoes and tomato puree; bring mixture to a boil.
Add water, burgundy, and hot pepper sauce; stir to combine. Cook 15 minutes.
Stir in kidney beans.
Cook the chili at least 45 minutes to an hour, or until the vegetables are tender.
(The longer you cook the chili, the better it will taste.) If necessary, adjust consistency by adding a small amount of water.