3 pounds ground beef
1 small onion, chopped
1 cup vegetable oil
2 cloves garlic, minced
1 medium tomato, chopped
1 medium red onion, chopped
1 medium red bell pepper, chopped
1 medium onion, chopped
1 medium yellow bell pepper, chopped
1 (28 ounce) can kidney beans
1 (15 ounce) can cannellini beans (black beans), drained
1 (10.5 ounce) can black beans with peas
1 (15 ounce) can kidney beans with liquid
1 (10.5 ounce) can tomato paste
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can sliced mushrooms, drained
1 (8 ounce) can sliced mushrooms
1 large tomato, diced
1 (1 ounce) stick sliced fresh ginger
1/2 cup red wine
1 tablespoon Worcestershire sauce
Place the beef, onion, oil, garlic, tomato, red onion, bell pepper, onion, yellow bell pepper, tomato, bell pepper, chili powder, chili sauce, green chile peppers and mushrooms in a medium saucepan or Dutch oven. Cover, and simmer over low heat for 2 hours.
Remove from heat, and immediately pour in wine. Heat to about 155 degrees F (63 degrees C), and pour over beef mixture.
Bring a large pot of lightly salted water to a boil. Add pasta and reduce heat to medium heat. Add cream of mushroom soup and cream of mushroom soup mixture; cook for 5 minutes. Stir in beef stock, onion broth, beans, and tomatoes, cook for 3 minutes. [Note: You can add more beans or tomato if you like.]
Place chili mixture over medium heat in a small bowl. Cook and stir over medium heat for about 1 minute, stirring constantly.