Matt's Tex-Mex Chili

• 1 lb lean ground beef
• 1 cup onion, chopped (or 1 large onion)
• 1 cup green bell pepper, chopped (or 1 large green bell pepper)
• 2 garlic cloves, minced
• 2 (10 1/2 ounce) cans condensed tomato soup
• 1 (15 ounce) can red kidney beans, undrained
• 2 tablespoons chili powder
• 1 tablespoon vinegar
• 6 tablespoons sour cream
• 6 tablespoons green onions, sliced

1. In a 4 quart Dutch oven over medium heat, cook ground beef, onion, green pepper, and garlic until meat is browned and vegetables are tender, stirring occasionally to break up meat.
2. Pour off fat, if any.
3. Stir in soup, kidney beans with their liquid, chili powder, and vinegar.
4. Heat to boiling.
5. Reduce heat to low, simmer, uncovered for 30 minutes, stirring occasionally.
6. Ladle into bowls; top with sour cream and sliced green onions.

lean ground beef, onion, green bell pepper, garlic, tomato soup, red kidney beans, chili powder, vinegar, sour cream, green onions

Taken from www.food.com/recipe/matts-tex-mex-chili-143812 (may not work)