Instructions: Served with corn bread, this favorite chili is hearty enough for a pack of rowdy fans.

Heat wine in 10-inch nonstick skillet set over medium-high heat. Add onion and garlic and saute, stirring, until soft, 3 to 5 minutes. Add potatoes, tomatoes with juice, chili powder and cumin and cook, stirring frequently, 3 minutes longer.

Transfer mixture to slow cooker.

Add pinto beans, rice and broth. Cover and cook on low 6 to 8 hours or until thickened. Season to taste with salt and pepper.

Makes 10 servings.

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