"I learned the art of great chili while living for a few years in Texas. I experimented for several years until I developed this recipe. It yields a rich, competition-quality beef chili with some unexpected twists. This recipe makes enough for a party or potluck, or for several meals."
Simmer beef in dutch oven, covered with water. Cook until the meat falls apart; reserve stock. Pull the meat into shreds. Reserve and mince the fatty bits.
While the beef is cooking, drain the tomatoes, reserving the juice. Chop the tomatoes finely, so that no large chunks of tomato will be left floating in the chili gravy. Peel and cut onions into 1 inch cubes. Peel garlic and mince.
When the beef is finished, heat the olive oil over high heat in a large stock pot. When the oil is hot, add the onion, garlic and reserved beef fat; sauté until the onions caramelize, stirring constantly.
When the onions are ready, add the reserved beef stock to the onions and reduce heat to medium. Add the beef base and water, adjusting for taste. Add the tomatoes and juice. Stir together. Add the dry spices, the Worcestershire sauce, and the liquid smoke. Add the habañero peppers. Stir until thoroughly mixed. Simmer until the flavors are blended, tasting occasionally, for about half an hour.
Rinse kidney beans thoroughly in a colander under running water, to remove all the syrup in which they are packed. Add the beans, stir to distribute evenly, and allow the chili to come up to a simmer.
Add salt to taste. Stir in the wine and bring the chili back to a simmer, then remove from heat. Let stand until cool enough to eat.
Serve with condiments such as sour cream, shredded cheese, Fritos corn chips, or tortilla chips.