This hearty chili is full of celery, peppers, and onions, with lots of layers of flavor!

Glenn’s Chili.

  • Author: Bet Denton
  • Prep Time: 20
  • Cook Time: 1:20
  • Total Time: 1 hour 40 minutes
  • Yield: about 15 cups; serves 6-8


  • 2 lbs ground beef (80/20 or 85/15 recommended)
  • 1 small bottle Chardonnay wine (187 mL or about 6 oz)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 Tablespoons chili powder (I use 2 if kids will be eating it)
  • 4 bay leaves
  • 1 Tablespoon dried basil
  • 1 teaspoon dried thyme
  • 2-3 onions, chopped
  • 2 bell peppers, chopped (I love using 2 colors!)
  • 3-4 stalks celery, chopped
  • 1 (16 oz) can tomato sauce or crushed tomatoes
  • 3 (10 oz) cans original Ro-tel diced tomatoes with green chiles [or 2 (15 oz) cans of the Trader Joe’s version]
  • 2 Tablespoons brown sugar
  • 1 can light kidney beans, drained and rinsed
  • 1 can dark kidney beans, drained and rinsed
  • shredded cheddar, sour cream, green onions, and tortilla chips for serving


  1. Heat a large pot over medium-high heat and add beef. Brown the beef by letting it sizzle for a few minutes, then stir and break it up with a wooden spoon, cooking until no longer pink. Drain off any grease and add wine, salt and pepper, chili powder, bay leaves, basil and thyme.
  2. Add onions, peppers, and celery. Add all the canned tomatoes and brown sugar. Simmer, covered, over low heat for one hour.
  3. Taste and adjust salt and seasonings if needed. Add beans and simmer 15 minutes more.


This recipe is by Glenn, a dear friend.

The chili is wonderful (better??) left over, so it can be easily made ahead of time! It also freezes well.