Mix all the spices together in a small bowl, by whisking them until combined. Set aside.
In a large skillet over medium heat, add oil. Once oil is hot, add onions, garlic, and half the spice mixture. Saute for 1 minute, then add in the green peppers.
Cook until peppers are soft.
Add ground beef to onion and pepper mix, and break up as you brown it.
Add bouillon and red wine, and stir in.
Cook for 2-3 minute until bouillon is dissolved into mixture.
Add chopped tomatoes (with juiceand tomato paste.
Add remaining spice mixture.
Turn heat up to a high heat, and bring to a boil.
Once boiling, reduce heat to medium, cover, and let simmer for 90 minutes.
After 90 minutes, stir in kidney beans and hot sauce.
Look at thickness, and if needed, add water or beef stock.
Continue to simmer for an additional 30 minutes.
If chili is too thin, let continue to simmer with lid off until desired thickness is achieved.
Taste, season with salt and pepper to taste.
Serve with cheese, chips, sour cream, jalapenos, cilantro, or whatever you like to garnish it with.