2 tbsp. vegetable oil
1 lb. ground beef
1 c. chopped onion
2 cloves garlic, minced
2 (15 1/2 oz.) cans kidney beans, drained
1 (10 3/4 oz.) can tomato soup
1/2 c. water
2 tbsp. chili powder
1 tbsp. vinegar
1/2 tsp. salt
Dash of pepper

In a 2-quart saucepan, heat vegetable oil and brown beef, stirring to break it up as it cooks. Add onions and garlic. Pour off excess fat, if necessary. Add kidney beans, tomato soup, water and remaining ingredients. Stir well. Heat to boiling and then reduce heat, cover and simmer for 30 minutes. Stir occasionally. Serve with corn bread or rice.