Easy? I fry hamburger and onions, add two cans of dark red kidney beans, fill the pot with tomato juice, bring to a boil, turn down to simmer awhile, add chili powder, then simmer for up to two hours (how quick do you need a quick meal?), adding more juice as it cooks down. You can see my chili is super easy, if not boring! ha

Here's white chili with my rendition:

1 can chicken broth

1Tbl olive oil

2 boneless chicken breast, chopped ****Use WalMarts, and use breast only shredded.

1/4 cup or more chopped onion

1- 4 oz can green chiles, chopped with juice

1 19 oz can navy beans, undrained

1 tsp garlic powder

1/2 tsp cilantro ***I use instead 2 tsp chili powder

1/2 tsp oregano

1/8 tsp red pepper

Sauce chicken and onions 4-5 minutes in olive oil **If using Wal Marts cooked, saute onions only till translucent

Stir in spices, broth, simmer about 15 minutes, then add beans and shredded chicken and simmer 5 more minutes, to get the flavors blended.

We love it topped with fritos, shredded cheese, and a dollop of sour cream

One of everything: one lb hamburger, one can tomatoes, one tbs chili powder, one onion, one can beans if you want them. Makes very generic, not spicy chili. Adjust proportions as you please.

For company I would make Cincinnati style chili, but that calls for a lot of different spices.

In the refrigerator section of the grocery store there is a block of chili seasoning called brick chili starter. It makes pretty good chili. Add browned ground beef and beans and follow the instructions.

I used to use the block of chili along with several other seasonings. I thought it had been discontinued in my area but recently I saw it in the frozen food area. I remember it having flecks of fat on the outside which could be removed but I found if I did so the flavor was different. I found that adding a can of beer or wine to your taste seemed to break up any floating oil and made it easier to digest when people had problems with fat. Wine depending on the type can sometimes be tasted where the beer is only tasted by a few.

1 pound ground beef, chopped onion,diced red bell pepper, 1 can chili beans, 1 can petite diced tomatoes, 1 packet chili seasoning. Jazz it up with any additional spices. I like more cumin and a little more chili powder and garlic powder.

Serve with fritos or crackers(official vote for Fritos), grated cheddar or pepper Jack cheese, sour cream.

Can easily be doubled for more people. Make sure you have enough Fritos!!!!!

:)

I recommend using diced tomatoes instead of tomato juice, you'll get more flavor and (usually) less sodium. Look for a recipe, including the one above, that uses that. I also recommend against using the prepared chili blocks. The ones I've seen are very high in fat, something that many people want to avoid and you should too. By cooking the meat and draining it first, you can make a rather low fat chili instead of a high fat one. There's nothing worse than a greasy dish.

My quick chili is similar to most posted above, but I use ground turkey instead of ground beef. It's lower in fat, and while bland on it's own, it picks up whatever seasonings are added. The seasonings I use are minced garlic cloves, cumin, chili powder (which has cumin, but I like cumin so I add additional), fresh chili peppers and/or dried chili flakes (like it spicy) and salt. I often add lime juice to brighten the dish a bit. Because I don't like dishes that are dominated by tomato, I also add some beef broth to tone down the tomatoes. Beef bouillon can be used, but because it is so salty, I'm careful about adding any additional salt.

Toppings offered are grated cheddar cheese, sour cream, chopped onions and chopped cilantro. Saltine crackers, tortilla chips and/or a good sour dough are served on the side.

Regional thing but corn bread is served in this area with chili. Crackers will be there along with the corn bread if people want them but most go with the corn bread.

Friiiiiiitooooooooos. Best thing ever with chili.

Fri-TOS!

Fri-TOS!

FRI-TOS!

That's kinda like cornbread, in a delicious,salty,crunchy, chip form that is perfect with chili.......

I've cooked cornbread on top of chili in my dutch oven before. Sort of casserole-like.

I could definitely see Fritos going well with chili cuz they have that delicious, salty, crunchy chip thing going on. ;-)

When you cook cornbread on top of chili, it is called Hamburger Cornpone Pie, and my mother used to make it frequently. She cooked hers in a cast iron skillet.

If you are going to use chili powder (instead of using dried chilies), make sure that you get something like Ancho chili powder, and then you can add the cumin, oregano, etc. as you like. I really dislike chili powder that has more than one ingredient. You can also buy dried chilies and grind them into a powder in a spice grinder (like a dedicated coffee grinder that is used only for spices).

Chili powder must have cumin in it to give it the flavor that people think of as chili so it must have at least two ingredients. Cumin and pepper are the minimum for anything to be called chili powder. Ancho pepper does add a depth of flavor but I want a spicy pepper added also.

There are many names for cornbread cooked on top of chili and methods to do so. One of the differences that makes it tamale pie is that a lid is placed on top for a portion of the cooking to steam the cornbread. Some like the lid removed and the top lightly browned others want it soft.

You can also use V8 juice in place of tomato juice. I find some people like that better. I sometimes add a can of corn or hominy. I use whatever beans I have. I may use a can of pinto beans and a can of red beans or navy beans or even black eyed peas.

Well, I only did the cornbread thing once, didn't really call it anything, and was informed (and agreed) that it's not as good as chili with fritos. ;)

I have a great recipe I use. It's not fast or simple. But I was responding to the exact request Easy and Quick! Not much easier and fast than brick Chili, browned beef and beans.

Mexican chili powder is ground chilies and nothing else, but then in Mexico chile is made with whole dried chilies that are toasted and the rehydrated or else fresh green chilies. Also, cumin is not a required ingredient for chile in Mexico, although it is sometimes added in Texas, but not always. In Texas, chili is basically beef plus chilies and tends to be hotter than chile in Mexico. What passes for chili powder in the U.S. is pretty nasty to me, but that's just my particular preference, probably because of what I've had in Mexico and Texas made with fresh chilies or dried chilies. True Texas chili does not have beans either. McCormick brand chili powder is one of the worst, but you can buy Ancho chili powder from Penzeys, and it will be unadulterated.

Diana Kennedy has some good recipes for Mexican chile. Chile that is made with fresh green chilies pretty much never has cumin in it. I have at least five Mexican cookbooks that I use on a regular basis, including one from Fonda San Miguel in Austin that my sister gave me for my birthday, autographed by the authors. I recently bought Pati Jinich's Mexican Table. I also always have chili sauces in my refrigerator that I make myself and they never have cumin in them. It is more common to find cumin in adobo sauce. I make a bean dip with cumin in it, but you will not find that in Mexico.

I make this vegetarian chili that is very hearty tasting as it contains chocolate...serve over rice with corn bread on the side. Delish.

https://www.epicurious.com/recipes/food/views/vegetable-and-bean-chili-102739

I have a very basic chili recipe that was handed down from my Mom's Aunt that had a cafe many many years ago. It is very simple with just a pound of ground beef and onions cooked, then add two tablespoons of chili powder, one teaspoon of cumin, a can of tomato sauce and enough water to cover and salt to taste. You cover and simmer it for an hour. I usually simmer mine for a couple hours though. I always add to that recipe some beans because we like ours with beans. I think the recipe also calls for a couple cloves of garlic, I use the minced.

My current favorite recipe:

https://www.allrecipes.com/recipe/16235/debdoozies-blue-ribbon-chili/?internalSource=hub%20recipe&referringContentType=Search

My moms always used the schilling packet or whatever brand that is, ground beef and homemade pinto beans and whatever the packet calls for. I know she'd usually brown the ground beef with onions/bellpepper but nothing super complicated.

I always use fresh minced garlic and prefer cumin seed over cumin powder. It is sometimes hard to find but I think it gives the best flavor to the chili. I use a heaping tablespoon of it I like it so much. And I agree with Lars about using a quality chili powder. I use approx 2-4 Tbsp, depending on who I am serving and how hot I want it.

I always add all my spices to the browned and drained ground chuck/onion mixture (2 lbs ground chuck), turn to low and add the spices (1 tbsp cumin seed, 1-1/2 tbsp paprika, 2 tsp salt, 1 tsp white pepper, 3 cloves minced garlic, 2-4 tbsp chili powder). Stir in well and let all that simmer for about 30 minutes before adding a can of petite diced tomatoes. It really makes a difference in the flavor, to me anyway. I also add a can of tomato sauce and a little water if needed. Simmer for about 2 hours or more. Then add kidney beans for the last few minutes if desired.