Killer Chili

Place the bacon in a large deep skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.

Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly evenly browned and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine diced tomatoes and tomato sauce.

Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers celery and chopped onion; cook and stir until the onion has softened and turned translucent about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans white beans and black beans. Season with chili powder brown sugar cumin paprika Italian seasoning vinegar basil dried minced onion parsley red pepper flakes oregano hot pepper sauce salt and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes stirring often.