I suppose there are some serious chili cooks out there that might take offense when I say that I'm not really sure why everyone seems to think that you can't make a good chili in a hurry. This chili takes less than an hour to make and the vast majority of that time it's just bubbling away, leaving you to do other things.
As an FYI, I may just have the wussiest tongue known to man. Since I got married, I have tried to expand my spice heat-tolerance, but not very successfully. This chili is quite mild, if you like yours to make you sweat, then add some jalapeno or cayenne. The chili peppers that I use in here are Anaheim peppers, which give good chili flavor without too much heat and are usually available in any grocery store. As for the chili powder, I just use the cheap grocery store type in the big jar. It's not hot, but adds great flavor.
Quick Fix Chili
Yield: 4-6 servings
1 TBS oil
1 medium onion, chopped
3 garlic cloves, minced
1 lb ground meat (I usually use venison since it's what I have, but beef is great too)
1 16oz can kidney beans, drained and rinsed
1/3 c chopped fresh Anaheim chili pepper
1 cup tomato sauce
1 quart whole canned tomatoes (the large can, 28 oz, I think)
4 TBS chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp ground black pepper
Heat a stock pot or dutch oven over medium-high heat. Add oil, onions, and garlic. Saute until slightly softened. Add ground meat and brown, breaking up with a wooden spoon. Add remaining ingredients, stirring to mix. Bring to a boil, reduce heat to a slow boil. Cook uncovered, stirring occasionally, for 30 minutes. Serve with shredded cheese or sour cream. Cornbread is also a great accompaniment.