1 pound ground beef
1 c chopped onion
1/2 c chopped green bell pepper
1/4 c dry red wine or water
1 T chili powder
1 t sugar
1 t ground cumin
1/4 t salt
1 garlic clove, minced
1 (15 oz) can kidney beans, undrained 1 (14.5 oz) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained (or add fresh tomatoes and jalapenos)
6 T shredded extra sharp cheddar cheese
Cook the ground beef in a large non-stick skillet over medium-high heat until borwn, stirring to crumble. Add chopped onion and the next 7 ingredients (onion through garlic), and cook for 7 minutes or until onion is tender. Place meat mixture in an electric slow cooker or crock pot, and stir in beans and tomatoes. Cover with lid, and cook on low-heat for approximately 4 hours. Spoon into bowls; sprinkle with cheese.
Note: The chili can be made on the stove if you don't have a slow cooker. After adding the beans and the tomatoes, bring to a boil. Reduce heat; simmer, partially covered for 1 1/2 hours.