Melt beef suet in a large kettle over medium heat.

Add minced garlic and chopped onions to the melted suet. Cook until the onions are golden brown.

Add ground chuck and chopped green pepper to the kettle. Break up the meat until it is crumbly and cooked through.

Spoon off any excess liquid from the kettle.

Mix in salt, pepper, and canned tomatoes.

Add red beans in chili gravy, chili powder, ground cumin, oregano, paprika, and Burgundy wine, mixing well after each addition.

Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally.

Remove from heat and allow the chili to cool completely.

Refrigerate for 2 days to allow flavors to meld.

Before serving, skim off any solidified fat from the top of the chili.

Reheat the chili slowly over low heat until warmed through.

Serve hot.