Heat vegetable oil in a large pot over medium heat.
Add chopped onion and green bell pepper; sauté until softened.
Add crushed garlic and cook for 1 minute until fragrant.
Add lean ground beef; cook until browned, breaking it up with a spoon.
Pour in red wine, stirring to deglaze the pot.
Crumble in beef bouillon cubes and stir until dissolved.
Add chopped tomatoes, tomato paste, dried parsley, basil, chili powder, paprika, cayenne, oregano, salt and pepper.
Mix well and bring to a simmer.
Reduce heat to low, cover and let simmer for 2 hours, stirring occasionally.
After 1 hour, add the kidney beans and hot sauce; stir to combine.
In a small bowl, mix flour and cornmeal with water to form a smooth slurry.
Stir slurry into the pot to thicken the chilli.
Continue simmering for the remaining time until thick and flavorful.
Taste and adjust seasoning if necessary.
Remove from heat and let rest for 5 minutes before serving.
