| 1 lb | Ground beef |
| 1 cup | Chopped green pepper |
| 1/2 cup | Chopped onion |
| 3 tbsp | Chili powder |
| 2 cloves | Garlic, minced |
| 2 cans | CAMBELL'S condensed Tomato Soup |
| 1 can | Kidney beans, undrained |
| 1 tbsp | Vinegar |
| 1/4 tsp | Ground cinnamon |
| | Hot Cooked Spaghetti |
| | Shredded Chedder cheese for garnish |
~In 4-quart saucepan over medium heat, cook beaf, green pepper, onion, chili powder and garlic until beef is browned and vegetables are tender, stirring to seperate meat. Spoon off fat.
~Add soup, undrained kidney beans, vinegar and cinnamon, Heat to boiling. Reeduce heat to low. Cook 15 minutes, stirring occasionally.
~Serve over spaghetti. Sprinkle with cheese, if desired.
Makes about 6 cups chili or 5 main-dish servings.