Enchilada Sauce

1# Ground Beef
1 Red Bell Pepper (medium dice)
1 Yellow Bell Pepper (medium dice)
1 medium Yellow Onion (medium dice)
1 Jalapeño Pepper (small dice)
4 Garlic Cloves (chopped)
3 oz White Wine
1 C Water
1 gl Tomato Sauce (previous recipe)
⅔ C Cumin Powder
⅔ C Chili Powder
¼ C Paprika
⅛ C Garlic Powder
⅛ C Onion Powder
2 Tbsp Salt
1 Tbsp Black Pepper
¼ C Fresh Basil (chopped)
¼ C Green Onions (chopped)

Brown ground beef in a medium-sized stockpot, over medium-high heat. Once beef has browned, add bell peppers, jalapeño and garlic. Sauté about 4 to 5 minutes, when onions has started to become translucent, reglaze with white wine and add water. Add tomato sauce and reduce heat to a simmer. Add cumin, chili powder, paprika, garlic powder, onion powder, salt and pepper. Continue to simmer for about 20 to 25 minutes. Add basil and green onions and simmer for another 3 to 5 minutes, stirring to incorporate ingredients.
Sauce is ready for use or refrigerated for up to 4 days.