1 lb. ground beef
1 c. chopped green pepper
1/2 c. chopped onion
3 tbsp. chili powder
2 cloves garlic, minced
2 cans tomato soup
1 can kidney beans (undrained)
1 tbsp. vinegar
1/4 tsp. ground cinnamon
hot cooked spaghetti
shredded Cheddar cheese (for garnish)

In 4-quart saucepan over medium heat, cook beef, green pepper, onion, chili powder and garlic until beef is browned and vegetables are tender, stirring to separate meat. Spoon off fat. Add soup, undrained kidney beans, vinegar and cinnamon. Heat to boiling. Reduce heat to low. Cook 15 minutes, stirring occasionally. Serve over spaghetti. Sprinkle with cheese.

Makes about 6 cups chili.