My mom’s Instant “Chili” (in quotes, to satisfy the chili purists):
Browned ground beef
Large can/jar of spaghetti sauce (26 oz., I think? All quantities are pretty flexible, though - or you can use plain tomato sauce, or half tomato sauce/half Rotel… really just depends on what you have in the pantry.)
1 jar salsa
2 cans Progresso (or other brand) lentil soup
Dump together in saucepan or crock pot, cook until hot.
Sounds disgusting, tastes pretty darned good, and prone to all sorts of modifications. I like to add a can of black bean soup to the mix - stumbled on that on night when I had an unexpected extra dinner guest, and needed to stretch the quantity. On Wednesday, I did a make-ahead pot of chili while cooking tacos for dinner. I dumped everything into the crock pot to heat while I cooked, and while we ate, and then put the leftover taco meat and refried beans into the chili. The refried beans made the chili nice and thick and rich for Thursday night, and the texture was even better Friday night, when hubby and I had chili-topped baked potatoes for dinner.