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Cook The Beef, Onion And Chili Powder In A 10-Inch Skillet Over Medium-High Heat Until The Beef Is Well Browned, Stirring Often. Pour Off Any Fat. Stir The Soup, Water, Vinegar And Beans In The Skillet And Heat To A Boil. Reduce The Heat To Low. Cook For 10 Minutes Or Until The Mixture Is Hot And Bubbling. Serve Over The Rice.
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