In a large Dutch oven, brown beef in 1 tablespoon oil. Remove beef and wipe excess fat from pan.
Add remaining oil, onion, pepper and garlic to Dutch oven. Sauté until onion is limp. Combine chili powder, paprika, oregano, cumin, flour, sugar, salt and cayenne. Sprinkle over onion mixture. Stir and cook for 2 minutes. Slowly stir in stock.
Add wine, tomatoes, tomato purée, bay leaves, corn, wheat berries, millet, brown rice and steel-cut oats to onion mixture. Bring to a boil, reduce heat to low, and simmer, covered, for 1 1/2 hours. Stir occasionally. Add more stock or water if mixture bec
This hearty chili is even better made one day and served the next. This allows flavors to develop and mingle.