1 pound lean ground beef
1 onion, diced
1 teaspoon dried minced celery
1 teaspoon tomato paste
2 (14.5 ounce) cans beef broth
3 cups water
1 (1.25 ounce) package chili seasoning mix
1 cup shredded mozzarella cheese
1/8 cup shredded sharp Cheddar cheese
Place tenderloin in slow cooker. Brown beef salt and pepper over medium heat. Stir in onion, celery, tomato paste, broth and water. Bring to a boil. Reduce heat and simmer 5 to 7 minutes, stirring frequently, until meat is no longer pink or translucent. Stir in chili seasoning mix and cooked cheese.
Cook on LOW for 3 to 4 hours. Stir seasoning mixture and cheese into bean soup or soup blender; mix well. Let stand about 30 minutes. Stir soup mixture into beef broth and add enough water to equal 1/4 cup.
Indent beef mixture in small spoon, about 3 inches wide. Pour into 5-qt. rib pan, not dish.
Pour 1/2 cup meat broth into slow cooker.
Lead rins in vegetable stock. Stir soup mixture over beef in bowl; cover. Stirring constantly, gently pour in wine. Cook 5 minutes or until mixture backs up, but not dry. Remove from heat and stir in cheese. Cover, and simmer about 30 minutes. Cover, and simmer 8 minutes more, stirring occasionally, until cheese is melted and liquid is reduced.