Chili is one of those dishes for which just about everyone has an opinion about what it should be. Mild or spicy, with or without meat, served with such things as pasta.

True chili cooks, known as chiliheads, abide by strict principles that, among other things, require hours of simmering and no beans.

Today’s recipe could best be described as a chilihead’s nightmare. Ingredients, including beans, are thrown together in a pot and simmered 15 minutes.

It’s not fancy, but it is satisfying. And even better, it gets dinner on the table in a snap.

Chili Con Carne With Beans

1 cup chopped onion

4 teaspoons chili powder

1 tablespoon ground cumin

1 teaspoon bottle minced garlic; or 1 clove garlic, peeled, crushed

1/4 teaspoon ground red pepper

1 pound ground sirloin

1 1/2 cups canned crushed tomatoes

1/2 teaspoon salt

1 can (14 1/2 ounces) diced tomatoes with green pepper, celery and onion

1 can (19 ounces) kidney beans, rinsed and drained

In a large nonstick skillet over medium-high heat add the onion, chili powder, cumin, garlic, red pepper and sirloin. Cook until the beef is browned, stirring to crumble it.

Add the crushed tomatoes, salt and diced tomatoes; bring to a boil. Cook 4 minutes, stirring occasionally.

Add the beans; cook 2 minutes or until thoroughly heated.

Makes 4 servings.

Serve this chili over rice or with cornbread.