2 lbs. ground beef
2 (15 1/2 oz.) cans chili beans
1 (28 oz.) can tomatoes, cut up
2 lg. onions (chopped)
1 green pepper
3 cloves garlic
3 tbsp. chili powder
2 tbsp. sugar
1 tbsp. red pepper, optional
3 tbsp. wine vinegar
1 tsp. ground cumin

In a 4 quart Dutch oven brown the ground beef. (Drain off excess fat.) Add chili beans and tomatoes. Now add the chopped onion, green pepper, garlic, chili powder, sugar, vinegar and cumin. Cover and simmer the chili for 1 hour, stirring to avoid scorching. Ladle into soup bowls. Spoon shredded cheese over each serving as to your liking.