OmNomNom!

This is my dad's recipe for chili con carne. You could likely sub in chicken or tofu if hamburger isn't your thing-- unlike a lot of chilis this one isn't pureed half to death to make it a smooth consistency, so it needs some kind of protein chunkiness to give it the right texture/effect.

You could also likely brown up the meat and toss it into a slow-cooker for the day if that's more your thing.

Materials

1 lb of ground beef (80/20 or 85/15)
1 8 oz can of tomato sauce
1 16 oz can of dark red kidney beans
bag of frozen peppers/onions (look for the pepper/onion stirfry or else get the 2 packets of chopped pepper and chopped onion) (this is actually handy to have on hand for a lot of pepper-onion based dishes, not just chili)
chili powder to taste (start with a teaspoon and work up)
salsa OR a can of diced tomatoes with chilies, drained (optional for added heat)
large saucepan or pot with lid for cooking in

Process

1. Brown the meat and drain off excess fat.

2. Add the frozen pepper/onion mix (how much depends a lot of how much you're into veggies; I usually use at least half the bag)

3. Add chili powder-- at least a teaspoon, or more to taste.

4. Stir well, add drained kidney beans and tomato sauce.

5. Stir, taste, adjust seasoning. Turn the heat down to medium and add the lid. This is where you want to add the salsa/tomato and chili if you're adding it.

6. Once the mixture is bubbling, turn it down to low and allow to simmer. Go for at least 15 min, though 30 min is better. Stir occasionally while simmering.

Usually served hot over rice or wrapped up in tortillas with cheese and lettuce/tomato/salsa/guacamole. If serving with rice, you can start the rice cooker when you start the chili and they'll be done at the same time.

Keeps very well in the fridge, tastes a bit better the next day.