This is one of the recipes I’ve started turning to when I am short on time and out of ideas.

I won’t tell you how many times a month that is… 🙂

This chili throws together quickly and uses ingredients I usually always have on hand.

Additionally, I feel the recipe is pretty flexible.

Sometimes I substitute in a can of black beans. One time I might use diced tomatoes; other times I like to use a tomato/green chili combination, like Rotel. (While canned diced tomatoes and cans of Rotel are different sizes, it does not seem to affect the outcome of the recipe. Use what you like best!)

When serving it on its own, we like to top our bowls of chili with diced onion, grated cheddar, or a dallop of sour cream with some tortilla chips.

If you’re feeding a hungrier crowed, it’s great for a chili dog, or served over some steamed rice. (And if you made too much – it freezes and reheats really well!)

Ingredients
1 pound ground beef
1/2 cup diced onion
1-2 Tablespoons of chili powder
1 teaspoon salt
1/2 teaspoon black pepper
One 15-ounce can of tomato sauce
Two 15.5-ounce cans of kidney beans, drained
One or two 15.5-ounce cans of chili or pinto beans, drained
1 can diced tomatoes or Rotel

Instructions
In a cooking pot, brown the meat over medium heat. Then add the diced onions and cook for a few minutes.

Add the beans, tomato sauce, canned tomatoes, chili powder, salt and pepper. Stir to combine.

Cover the pot with a lid, and turn down heat to a simmer. Cook for 20-30 minutes and enjoy!