Add ground beef, onion, celery, green pepper and oil in a large stock pot and cook until hamburger is browned, about 8-10 minutes.
Season with salt and pepper.
Drain grease if necessarily.
Add Rotel, stewed tomatoes, kidney and pinto beans, tomato sauce and seasoning and mix well.
Heat over medium high heat until boiling.
Reduce heat to simmer and cover for 1 hour.
Stir in vinegar.
Serve topped with shredded cheddar cheese.
MAKE YOUR CHILI BETTEREvery one likes their chili different and while this recipe is more authentic by itself, its a little too much tomato for me. I personally enjoy mine like this. Use the recipe above BUT also add (1) can of Wolf Brand Chili (no beans) and 1 extra pound of cooked ground beef.Add minced garlic while cooking the beef ( I use about 1 tablespoon per one pound of beef). This will make your chili super thick and I love the can of Wolf Brand chili in mine because of the flavors.TOO THICK?If your chili is TOO thick, just add about 1/4th cup of water at a time. TOPPINGSDon't forget the toppings - diced onions, cheese, sour cream or dip with tortilla chips.