If tongue-scorching heat is your thing, this recipe probably isn't for you; but if you'd like a mild little chili that's done in less than an hour, you might give this one a try.
2 pounds chili-ground lean beef, or venison. (Hamburger meat will do, lean.)
1 pound mild Italian sausage
1 medium-to-large yellow onion
6 cloves of garlic
1 Chipotle cube
3 teaspoons(ish) chili powder (if you're not mad at Penzeys, sub in 1 teaspoon(ish) of their Chili 9000 for one of the regular chili powder)
1/2 teaspoon smoked salt
1 can Rotel Fire-Roasted tomatoes & chilies
1 28 oz can crushed tomatoes
1 14.5 oz can diced tomatoes (I prefer fire-roasted, but up to you)
1 small can Hatch diced mild green chilies
Glug or so of a decent red table wine
Dice your onion, toss it into a frying pan, bung in your meat, and brown the whole mess. Drain off any grease, and dump into your chili pot.
Mince your garlic cloves, and drop them in. (I use squeeze garlic, but I'm lazy.) Put the chipotle cube into a bowl, and mush it into powder, add your chili powder and the smoked salt, muddle the mix a bit with a spoon, and toss it into the pot.
Stir in the Rotel, all of the other tomato, and the chilies. Simmer for about twenty minutes, glug in the wine, stir, simmer another ten minutes (plus or minus), then serve with shredded Mexican cheese mix and crackers.
Voila! Quick and dirty chili.
(Again, if you're looking for a spicy chili, this isn't for you. However, if you're not sure of the heat tolerance of your dinner guests, and don't have all day to simmer a proper chili, this might do you.)