1 red onion
2 green bell peppers
1 large, ripe tomato
1+ lb. ground beef
1 large can beans or 2 cups dried, soaked overnight
1 can Campbell's tomato soup
1/2 tsp. sea salt
1/2 tsp. black pepper
1 (10-16 oz) pkg. frozen vegetable medley
1 tsp. chili powder
1/2 tsp. ground cumin

Preheat oven to 200°F.

Mince red onion, and both peppers. Save for later.

Cut tomato into 8 wedges, and put in the same bowl as the onion and peppers. Brown the meat, and drain in a colander.

While the meat browns, mix the beans, soup, salt, pepper, and vegetable medley in a VERY large pot. After the meat drains, mix the meat and bean mixture. Add chili powder and ground cumin.

Let chili simmer in the oven for 6 hours. Serve hot.