Super Quick Chili

October means the soups on!  I love soups, so I am excited when fall comes and I pull out my stockpot and cook up some warm, comforting soup.   One soup in particular that I always connect with October is chili.  Chili and Halloween go together as much as Halloween and trick-or-treating.  My mom makes fabulous chili and for as long as I can remember she would always make it on Halloween and only Halloween.  The biggest stockpot that would fit on our stove sat simmering for hours as the aroma filled the chilly air.  Now I love my mom's chili but to be honest I have never found the time to make it, maybe this year, and I want chili more than on Halloween so I had to find an alternative to Mom's.  This recipe fits the bill.  It can be started earlier in the afternoon and left in a crockpot to stew, or make it right before dinner and either way, it's good.  Mom's is still better, but it curbs my cravings.  Serve with some moist cornbread, scones, or cinnamon rolls and you'll feel as if someone has wrapped you in a nice warm comforter. 

Prep Time: 10 minutes
Cook Time: 30 minutes - 4 hours (whether you're doing in a crockpot or on the stove)
Family Friendliness:  I've had to tone the heat down in this to make it easier for my kids to eat, but to honest they mostly eat the scones, cinnamon rolls or cornbread. 
Yield: 4-6 servings

Super Quick Chili
1 lb. ground beef
1 c. onion, chopped
1 lg. clove garlic, minced
1 t. dried oregano
1/4 t. black pepper
1 t. cumin
3/4 t. salt
1 1/2 T. chili powder (I only use about 1 T. or a little less)
1 can diced tomatoes
1 (8 oz.) tomato sauce
1 can kidney beans, drained
1 c. water
Directions: Brown beef, onion, and garlic in a medium-large saucepan; drain.  Add remaining ingredients and bring to a boil.  Reduce heat and let simmer for at least 20-30 minutes, but can be up to 4 hours. 

P.S. This freezes well so you may want to double it and save some for later.  Then just warm it back up on the stove.