Chili and Enchiladas

Chili:
2 tablespoons salad oil
1 cup chopped onion
3 pounds ground beef chuck
2 packages chili seasoning mix (use enough to season 2 pounds of meat)
1 can (1 lb., 12 ounce) tomatoes
1 cup red wine
2 cans (1 lbs size) red kidney beans, un-drained

Enchiladas:
1 package (9 ounce) frozen tortillas (l dozen)
3 cups grated cheddar cheese
1 cup chopped onion
1 can (l5 oz) tomato sauce
2 tablespoons chopped green chilies

Make chili: In hot oil in large skillet, saute 1 cup onion until golden, about 5 minutes. Remove to bowl. In same skillet, over high heat, cook meat, stirring occasionally until browned -- about 15 minutes. Stir in sauteed onion, chili seasoning mix, and tomatoes. Bring to a boil, reduce heat, simmer covered, stirring occasionally, 45 minutes. Add wine. Simmer uncovered 20 minutes longer, or until mixture is slightly thickened. Spoon into 4 quart shallow ovenproof serving dish. Stir in un-drained kidney beans. Preheat oven to 350.

Make enchiladas: Heat tortillas as package label directs. In bowl, combine 2 cups grated cheese and onion. Place a rounded tablespoonful of cheese mixture on each tortilla and roll up. Arrange, seam side down, on chili in serving dish.

Combine tomato sauce and chopped green chilies; spoon over tortillas. Sprinkle with remaining cheese. Bake 30 to 35 minutes, or until sauce bubbles and cheese melts.