Another batch of chili. This one I'm talking to work tomorrow. This is my 7 qt. Dutch oven, so it's a big batch. If I haven't posted my recipe before: Dice two bell peppers (red & orange), and a medium yellow onion. Sauté in a lg. skillet. Set aside in 7 qt. Dutch oven. Brown 2 1/2 lbs. of ground beef in same skillet, salt and pepper to taste. Use slotted spoon to separate ground beef from rendered fat. Place ground beef in Dutch oven. In sauté pan add 16 Oz. can of diced tomatoes of choice, one jar of fire roasted salsa, small can of tomato paste, 16 Oz. Red wine, 1 tablespoon of Worcestershire sauce, tablespoon of minced garlic, spices ( I use Carroll Shelby's chili seasoning). Cook over medium heat until hot and well mixed. Add to Dutch oven, along with 1 can of pinto beans and 1 can of Black beans. Mix well and simmer covered for 15 to 20 minutes. If needed mix masa flour (included w/ chili seasoning) with 1/3 cup of water. Stir into chili, recover for additional 5 minutes. This will thicken the chili nicely.