Matt's Tex-Mex Chili

My son just got this from his home-economics teacher (middle school) and we made it for the Super Bowl. I think it could use some more cooking for the flavors to blend more. This is not a spicy chili but one kids could go for. You can spice it up if you like. Hope you and the kids enjoy it.

• Ready In: 50 mins
• Serves: 6
• Yields: 6 1/2 cups

Ingredients

• 1  lb lean ground beef
• 1  cup onion, chopped (or 1 large onion)
• 1  cup green bell pepper, chopped (or 1 large green bell pepper)
• 2  garlic cloves, minced
• 2 (10 1/2ounce) cans  condensed tomato soup
• 1 (15 ounce) can red kidney beans, undrained
• 2  tablespoons chili powder
• 1  tablespoon vinegar
• 6  tablespoons sour cream
• 6  tablespoons green onions, sliced

Directions

1. In a 4 quart Dutch oven over medium heat, cook ground beef, onion, green pepper, and garlic until meat is browned and vegetables are tender, stirring occasionally to break up meat.
2. Pour off fat, if any.
3. Stir in soup, kidney beans with their liquid, chili powder, and vinegar. Heat to boiling. Reduce heat to low, simmer, uncovered for 30 minutes, stirring occasionally.
4. Ladle into bowls; top with sour cream and sliced green onions.