Tex-Mex Chili

• 1 lb. lean ground beef
• 1 c. chopped onion
• 1 c. chopped sweet green pepper
• 2 cloves garlic, minced
• 2 (10 1/2 to 10 3/4 oz. each) cans condensed tomato soup
• 1 Tbsp. vinegar
• 1 (about 15 oz.) can red kidney beans, undrained
• 2 Tbsp. chili powder
• 6 Tbsp. sour cream
• 6 Tbsp. sliced green onions

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. Stir in soup, kidney beans with their liquid, chili powder and vinegar.
3. Heat to boiling.
4. Reduce heat to low.
5. Simmer, uncovered, for 30 minutes, stirring occasionally.
6. Ladle into bowls; top with sour cream and sliced green onions.
7. Makes about 6 1/2 cups (6 servings).

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=649510 (may not work)