While this will never be a contender in a chili cookoff—its just not sophisticated enough—it’s easy and quick enough to make that it can be a cold-weather favorite, especially when served with (or over, my favorite) corn bread.

Ingredients:

 1 tsp. olive oil

1 lb. ground (turkey or beef)

garlic powder or paste to your taste

1 small yellow onion, chopped

2 Tbsp. chili powder, or to taste.

1 tsp. oregano, preferably Mexican

1 tsp. or more ground cumin (I like a lot more—2 Tbsp.)

1 tsp. salt

About 1 cup salsa, mild or hot depending on your preference

14 oz. can diced tomatoes with its liquid

15 oz. can kidney or pinto beans, drained and rinsed

1 can corn kernels with liquid (or about 1 cup frozen)

Beef or chicken broth, as needed

Directions:

 Warm the olive oil in a large pot or Dutch oven over medium heat. Heat the spices until fragrant. Add the onion and saute until soft.

Add the ground meat and salt. Stir often to crumble up the meat until cooked through, 5-7 minutes.

Dump in salsa, canned tomato, beans, and corn. Add broth if necessary to get the right consistency.

Cover. Cook on low heat, stirring occasionally. Give it about half an hour to blend flavors. Taste, adding more garlic or spice if needed.

This is almost infinitely flexible. You can add additional spices, like chili peppers or cinnamon, if that’s what you prefer. Substitute or add black beans, or eliminate beans entirely for Texas-style chili. Top with sour cream and chopped green onions or cilantro.

Serve with corn bread: Jiffy is fine, and can bake while the chili simmers. I usually cook a double batch of cornbread. Or try it Cincinnati style: over spaghetti.