Chili Con Carne

Course : Beef
Serves: 4
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1 pound ground beef
1 medium green pepper -- chopped
15 Ounces kidney beans rinsed and drained
11 1/8 Ounces italian tomato soup -- condensed
3/4 cup water
2 tablespoons chili powder
1 tablespoon vinegar

Preparation / Directions:

in 10-inch skillet over medium-high heat, cook beef and green pepper until beef is browned and pepper is tender, stirring to separate the beef. Spoon off fat. Stir in beans, soup, water, 2 tablespoons chili powder and vinegar. Heat to boiling. Reduce heat to low. Cook, uncovered, 15 minutes, stirring occasionally. Garnish with tortilla chips, sour cream and cilantro, and sprinkle with chili powder, if desired


Nutritional Information:

525 Calories (kcal); 31g Total Fat; (53% calories from fat); 30g Protein; 32g Carbohydrate; 96mg Cholesterol; 128mg Sodium

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