Smoky Black Bean Chili

• 1 lb ground chicken or 1 lb 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
• 14 cup Worcestershire sauce (see note in step 4!)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons ground cumin
• 2 teaspoons chili powder

1. Brown the meat on the stove.
2. 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.
3. Dice the onion.
4. Here, you can either saute it with the meat or you can chuck it right into the pot raw.
5. You can also set aside a little to sprinkle on top of the chili raw, for serving, as you would with shredded cheese.
6. Put all the ingredients in your crock pot; stir.
7. IMPORTANT: I don't actually measure anything when I make this, I just upend the bottles.
8. So I'm totally guessing on the spice/W.
9. sauce measurements.
10. Please do adapt those to your own taste; I don't insist that I got them right at all.
11. Turn on the crock pot - low 6-8 hours, or high 3-4 hours, or until you really can't stand the anticipation anymore.
12. If you do it in a big pot on the stove, let it simmer at least a half hour, IMO.
13. Longer if you can; the longer it simmers the better it tastes, but sometimes you just can't wait, y'know?

ground chicken, onion, garlic, black beans, tomato sauce, tomatoes, campbells cheddar cheese soup, worcestershire sauce, ground cinnamon, ground cloves, ground cumin, chili powder

Taken from www.food.com/recipe/smoky-black-bean-chili-293725 (may not work)