Velma'S Chili - cooking recipe

Ingredients

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

Preparation

Heat the oil in a large saucepan over medium heat.
Add the ground round and saute until browned.
Add the garlic, onions, peppers, and celery and cook until the vegetables are soft, about 8-10 minutes.
Add the beans, tomatoes (and their juices), tomato sauce, bay leaf, chili powder, sugar, cloves, salt, and pepper; 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, if needed, before serving.
Serve bowls of chili topped with grated cheese, a dollop of sour cream, and chopped green onions.