Source: Jeff Starr, Corporate Chef, Sutter Home Winery

4 pounds lean beef or venison, cut into 1/2-inch cubes
2 onions, minced
3 tablespoons oil
1 tablespoon cumin
8 cloves garlic, minced
4 tablespoons chili powder, or more to taste
1 teaspoon Tabasco
4 jalapeno peppers, minced
1 jar pasta sauce
1 tablespoon granulated sugar
1 cup red wine
2 cups water
Salt and pepper to taste

Brown meat and onions in oil. Add cumin, chili powder, Tabasco, jalapenos, pasta sauce, sugar, wine, water, salt and pepper. Simmer for 2 hours, stirring occasionally.