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Cook beef over medium-high heat until brown and crumbly; drain. Stir in chili seasoning mix and cumin, then set aside.
Sauté yellow onion, celery, green bell pepper, red bell pepper, garlic, and carrot until soft. Add the white wine and let cook for 2 minutes. Stir in the stewed tomatoes, tomato paste, and steak sauce. Bring to a simmer over medium-low heat.
Stir seasoned beef into the tomato mixture. Continue to simmer until the tomato is well cooked and the flavors are well blended.
Stir in the beans and continue cooking until beans are heated through.
Serve warm with cheese and sour cream.