2 cans kidney beans (16 ounces each – drained and rinsed)
Preheat oven to 350F.
In a large bowl combine all the ingredients for the meatballs, except for the cooking oil, using your hands’ mix until thoroughly combined.
Form the meat mixture into 24 meatballs about 1 1/2 inches each.
Heat the cooking oil in a large skillet over medium-high heat and brown the meatballs thoroughly. Remove the meatballs to a 13 x 9 casserole dish (3.7 quarts) lightly sprayed with cooking spray.
To make the chili sauce using the same skillet discard all the oil except for 2 tablespoons. Heat the skillet over medium-high heat and cook the onions and garlic until the onion becomes translucent – about 5 minutes.
Add the tomatoes, tomato sauce, 1/4 cup water, and then season with the chili powder, salt, oregano, and basil.
Bring the mixture to a boil stirring to remove any dripping from the bottom, and then pour it over the top of the meatballs in the casserole dish. Cover with aluminum foil and bake for 1 hour.
Mix the wine and flour together until the flour is smooth. Stir the wine mixture and kidney beans into the chili casserole. Cover and bake for an additional 20 minutes.