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Stir together wine, vinegar, 1/2 cup chopped grapes and onion. Transfer mixture to a shallow dish. Cover and freeze for at least 2 hours or until frozen. Scrape wine mixture with a fork and freeze until ready to use.
Meanwhile, coat beef pieces in chili powder. Heat oil in a 4-quart Dutch oven over medium-high heat. Add the meat and brown on all sides. Stir in beans, salsa, 1 cup whole grapes, and water. Bring to a boil; reduce heat. Simmer, covered, for 30 to 45 minutes or until beef is tender.
To serve, top hot chili with frozen wine mixture. Garnish with parsley, if desired.