Ferret's Four-Bean Chili

Variant of All-American chili.

1lb of ground beef or turkey
3-4 slices of bacon, diced
2 small red onions or 1 large one, chopped
1 green bell pepper, chopped
1 yellow pepper, chopped
1-2 cup of frozen corn
8 garlic cloves, minced
2 jalapeno pepper, diced
2 tbsp chili powder
1 tbsp cayenne pepper
3 tbsp brown sugar
2 tbsp ground cumin
1 tbsp ground coriander
3 tbsp tomato paste
1 tbsp dried oregano
1 tbsp dried basil
1 tsp black pepper
1 tbsp salt (if tomatoes are salt-free)
4 bay leaves
1.5 cups Merlot or other fruity red wine
1 lb stew beef, cut into small chunks
2 (28-oz.) cans plum tomatoes, coarsely chopped
1 (15-oz.) cans red kidney beans, washed
1 (15-oz.) cans white kidney beans, washed
1 (15-oz.) cans black beans, washed
1 (15-oz.) cans pinto beans, washed

Heat a large Dutch oven over medium-high heat. Stir fry bacon, ground meat, onion, and peppers; cook until meat is browned.

Add all the spices and tomato paste and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and beans; bring to a boil. Add diced stew beef.  Cover, reduce heat, and simmer for 2 hours, stirring occasionally.