Prep: 20 minutes

Cook: 2 hours

Makes: 10-12 servings

1 medium green pepper, chopped
2 medium onions, chopped
1/2 cup chopped celery
1 tbsp. vegetable oil
2 pounds ground beef
2 cans (28 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 tbsps. Neapolitan Herb Balsamic
2 tbsps. Dark Chocolate Balsamic
1 tbsp. chili powder
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
2 cans (16 ounces each) kidney beans, rinsed and drained

In a Dutch oven or large soup kettle, saute green pepper, onions and celery in oil until tender, about 5 minutes. Add ground beef and cook until browned; drain. Stir in tomatoes, tomato sauce, water, Neapolitan Herb balsamic , dark chocolate balsamic and seasonings.

Bring to a boil and reduce heat. Cover and simmer for 1-1/2 hours, stirring occasionally. Add kidney beans. Simmer, uncovered, 10 minutes longer.

If Cooking for Two: Freeze in serving-size portions.