Ingredients listed are for a single recipe, which serves 10.
2 lbs lean ground beef
2 cloves garlic – chopped
2 onion – minced
1 red pepper – diced
Salt and pepper (fresh of course)

1. Brown the Meat...

Brown above ingredients on med. high 'till just done.
**If you double the recipe, use two pots or the meat will boil in its juice... don't want that. And if you double the pots, after meat is done, dump second pot in larger one and continue.

 

2. Then add...
Once almost done, add:
1 can beer – I had Coors Light
2-3 tbsp. chili powder (chili powder is not hot)
Pinch of sugar
Add other spices such as dried parsley, basil, coriander, and the like. Whatever you like.
**The base is the most important. Turn heat up a bit to evaporate liquid.

I then added:
1/2 to 1 cup red wine (more like 1 cup)
**Again, raise heat to evaporate.

Then add:
1 large can diced tomatoes (I like Aylmer's)
1 large can tomato sauce (I like Hunts)
1 tbsp. tomato paste
1-22 tbsp. Balsamic vinegar

 

3. Let it Simmer...

For about 2-2 1/2 hours.

Stir occasionally, and again, adjust spices as you go. Don't over salt or add hot stuff. Not everyone likes it.

After 3 hours of simmering, I was pleased with it. Let cool, and refrigerate. Taste it again the next day. Mine was awesome :)

Compliments to Chef Aline!