Broken Sword Chili

• 1 12-2 lbs ground beef
• 1 (796 ml) can diced tomatoes
• 1 (796 ml) can beans
• 1 (540 ml) can chickpeas
• 1 (284 ml) can tomato soup
• 1 medium onion
• 2 garlic cloves
• 3 teaspoons chili powder
• 2 teaspoons vinegar
• salt
• 14 cup breadcrumbs (optional)
• grated cheese (optional)

1. Cook ground beef and drain fat.
2. Dump into large pot.
3. Dice onion and mix into pot along with all other ingredients.
4. Let simmer on medium temperature or lower, cover pot and stir occasionally (On medium the meal is done by 30 mins but you can always let simmer for longer, I usually let it sit for an hour).
5. Additional options:.
6. ~This makes a thick chili so if you're looking to make it thinner I suggest adding another can of tomato soup.
7. ~You can mix some grated cheese into the chili directly a few minutes before serving or you can wait and sprinkle some on top; this is an excellent idea if you're reheating it as a side dish with some fries.

ground beef, tomatoes, beans, tomato soup, onion, garlic, chili powder, vinegar, salt, breadcrumbs, grated cheese

Taken from www.food.com/recipe/broken-sword-chili-108521 (may not work)