Smoky Black Bean Chili

Ingredients

• 1 lb ground chicken or ground beef
• 1 onion
• 1 tablespoon minced garlic
• 2 (15 ounce) cans black beans
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes
• 1 (10 3/4 ounce) can Campbell's cheddar cheese soup
• 1/4 cup worcestershire sauce (see note in step 4!)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons ground cumin
• 2 teaspoons chili powder

Directions

1. 1

   Brown the meat on the stove. If you're using chicken/turkey, you'll probably want to put some oil in the pan first, but beef will make its own grease really quickly.

2. 2

   Dice the onion. Here, you can either saute it with the meat, or you can chuck it right into the pot raw. You can also set aside a little to sprinkle on top of the chili raw, for serving, as you would with shredded cheese.

3. 3

   Put all the ingredients in your crockpot; stir.

4. 4

   IMPORTANT: I don't actually measure anything when I make this, I just upend the bottles. So I'm totally guessing on the spice/W. sauce measurements. Please do adapt those to your own taste, I don't insist that I got them right at all.

5. 5

   Turn on the crockpot - low 6-8 hours, or high 3-4 hours, or until you really can't stand the anticipation anymore. If you do it in a big pot on the stove, let it simmer at least a half hour, IMO. Longer if you can; the longer it simmers the better it tastes, but sometimes you just can't wait, y'know?