Cincinnati Chili Ii - cooking recipe

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

Preparation

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.
Add undrained kidney beans, tomato soup, vinegar and cinnamon to soup, and bring to a boil. Simmer for 15 minutes, stirring occasionally. Heat through.
Serve with sprinkled cheese on top.