One time I made this recipe for someone and they were surprised to learn that you didn't need 27.5 ingredients and 3.5 hours of simmering to make chili. The flavors may not be quite as complex, but this is the recipe I grew up with and, most of the time, its simplicity suits me just fine!
As I look closely at the recipe card, I see "parley"--which I assume is "parsley." This is very odd as I don't recall ever using parsley! We often served this over rice and then sprinkled grated cheese and saltines on top. I know, very authentic!
1 onion, diced (and maybe some garlic if you're so inclined)
1 pound ground beef or turkey
28-ounce can whole tomatoes, with juice
14-ounce can kidney beans
1 tablespoon chili powder
salt, pepper, cayenne, additional cumin to taste
Saute onion (and garlic) in olive or vegetable oil over medium heat. When soft, add meat and break up somewhat. Cook until browned, then dump in everything else. Break up the tomatoes with a spoon, and simmer 10-15 minutes--or longer to reach desired consistency.