1 lb. ground meat
1 c. chopped onions
1 c. chopped green peppers
2 cloves garlic, minced
2 cans condensed tomato bisque soup
1 can whole kernel corn
2 tbsp. chili powder
1 tbsp. vinegar

In Dutch oven, cook meat, onion, green pepper and garlic. Break the meat up. Cook until meat and vegetables are tender. Drain off any fat. Stir in soup, corn and its liquid, chili powder and vinegar. Heat to boiling. Reduce heat to low, simmer uncovered for 30 minutes. Stir occasionally.

Serve in bowls with Cheddar cheese on top of the chili. We like our chili with Fritos on the side in place of crackers or rice.