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- 1 pound ground beef
- 1 cup chopped green bell pepper
- 0.5 cup chopped onion
- 3 tablespoons chili powder
- 2 cloves garlic, minced
- 2 (10.75 ounce) cans condensed tomato soup
- 1 (15 ounce) can kidney beans
- 1 tablespoon distilled white vinegar
- 0.25 teaspoon ground cinnamon
- 0.25 cup shredded Cheddar cheese
- In a 4 quart saucepan over medium heat, brown ground beef with green pepper, onion, chili powder, and garlic until vegetables are tender. Drain excess fat before proceeding.
- Combine the kidney beans, undrained tomato soup, vinegar, and cinnamon in a pot and bring to a boil. Let it simmer for 15 minutes, stirring occasionally. Heat the soup through before serving.
- Garnish with a generous sprinkling of cheese before serving.
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