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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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A very spicy chili that tastes oh so good. Serve on top of hot cooked spaghetti. Ingredients:
1 pound ground beef |
1 cup chopped green bell pepper |
1/2 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 |
1/4 teaspoon ground cinnamon |
1/4 cup shredded cheddar cheese |
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. Drain fat off of beef/vegetable mixture.
2. Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. Simmer for 15 minutes, stirring occasionally. Heat through.
3. Serve with sprinkled cheese on top.
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