Brown the ground beef over medium heat in a large skillet. Drain the fat and set aside. Preheat a stainless steel, non-stick, or enamel stockpot over medium heat. Add the olive oil. Add the onions, bell peppers, and garlic, and cook, stirring for 3 to 4 minutes. Stir in the wine and ketchup. Bring the mixture to a boil. Stir in chili powder, celery seed, and cumin. Simmer uncovered, stirring occasionally for 10 minutes. Add the tomatoes and cooked ground beef and bring to a boil. Reduce the heat to medium-low and add the kidney beans. Cover and simmer, stirring occasionally, for about 30 minutes. Season with salt and pepper. Serve with Cabernet Sauvignon.
Makes 6 to 8 servings