This very spicy chili tastes so good.
Makes 5 servings.

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

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.