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In 2 quart saucepan, melt 2 tablespoons vegetable oil
and brown 1 pound ground beef, stirring to break up meat as it
cooks. Add 1 cup chopped onion and 2 cloves finely chopped
garlic. Pour off excess fat if necessary. Add 2 cans (15 1/2
oz. size) kidney beans, undrained; 1 can tomato soup, 1/2 cup
water, 2 tablespoons chili powder, 1 tablespoon vinegar, 1/2
teaspoon salt and dash of ground black pepper; stir well. Heat
to boiling, reduce heat. Cover and simmer for 30 minutes.
Stir occasionally. Serve with corn bread or rice. Makes about
6 servings. I add green pepper. I use garlic powder or garlic
juice if I don't have garlic buds.

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