Cincinnati Chili II

Ingredients

• 15 ounce kidney beans canned
• 3 tablespoons chili powder 
• 21.5 ounce condensed tomato soup canned
• 2 cloves garlic minced
• 1 cup bell pepper green chopped
• 1 pound ground beef 
• 0.3 teaspoon ground cinnamon 
• 0.5 cup onion chopped
• 0.3 cup cheddar cheese shredded
• 1 tablespoon distilled vinegar white

Equipment

• sauce pan

Directions

1. In a 4 quart saucepan over medium heat, cook ground beef, green pepper, onion, chili powder and garlic, until beef is browned and vegetables are tender.
2. Drain fat off of beef/vegetable mixture.
3. Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. Simmer for 15 minutes, stirring occasionally.
4. Heat through.
5. Serve with sprinkled cheese on top.