This a very quick but delicious meal that you can make in thirty minutes or less.

You will need:

One large skillet

4 slices of bacon

1 onion (I prefer yellow onions they aren’t as juicy as other kinds, so there are fewer tears.)

1 pound of ground beef or ground turkey

1 tablespoon chili powder

1 can each of beans (your choice), diced tomatoes, tomato sauce

If you like you can add peppers and chili peppers.  I don’t like peppers so I don’t add them.

Step 1:

Fry bacon until crispy or done.  This is thinly sliced bacon but any style bacon will do.  Don’t overlook ends and pieces in the grocery store.  They may not be as pretty as sliced bacon; but, they taste the same.

Step 2:

While the bacon is frying cut up the onion.  Start by cutting off the ends.  I think there is a proper order but who cares, cut off the root and the stem ends.

The skin will start coming off when you cut off the ends.  It is then easy to peal the skin off using either a knife or your fingers.

Put the skin and ends in the trash or compost.

Check your bacon and see if it needs to be turned over.

Cut onion in half.  This keeps it from rolling around while you are trying to work with it.

Now cut the onion into fourths.  In other words, cut each half into half.

Slice each 1/4 of onion into slices approximately 1/4 inch thick.  Does not have to be exact.  You will cut the peppers (if you add them) into similar sizes.

The bacon should be done now.  Remove it from the skillet and drain on paper towel.

Put onions and pepper (if you add them) into the skillet with the hot bacon fat.  If it pops or splatters turn down the heat your skillet is to hot.

Add ground beef or turkey and cook until meat is brown.  Stir frequently and break up large chunks with spatula.

While meat is browning place your colander in the sink.

Line colander with paper towels and remove meat mixture from skillet and let it drain.  You don’t want that bacon fat clogging your arteries, but, you do want the flavor.  The paper towels will keep a clog from forming in your drain.

Return drained meat to skillet and let it simmer on low heat.

Add chili powder to taste.  The more chili powder you use the hotter the chili will be.  I use one tablespoon.  You might prefer more or less according to your taste.

Cover meat mixture with chili powder and crumble bacon with your fingers and add to skillet.

Open cans and add beans, diced tomatoes, and tomato sauce to skillet and allow to simmer. 

Note:  You can use a variety of beans.  I happened to have pintos, but, kidney is a favorite with many people.  Pork and beans as well as baked beans work well and give a unique flavor.

Simmer for approximately 15-20 minutes.  Stir occasionally.  As you can see in this photo it is starting to bubble.  It’s ready to eat.

Put chili in bowls and enjoy your meal.  This chili keeps well in the refrigerator and can also be frozen.  It is great to take to work for lunch as it will microwave in about one or two minutes if it is thawed.  You might need to add extra time if you microwave it frozen.