In many parts of the United States, the easiest way to get into an argument is to declare that you’ve got the best chili recipe in town. But it’s time to “chillax” over this often-contentious American staple, with a recipe that provides a solid culinary foundation — and plenty of room for personal expression.

Want to add some super spicy peppers? Please do. Feel like serving it with an array of stir-ins like lime, cilantro, diced onion, shredded cheese, or hot sauce? Be our guest. Planning to go “full Cincinnati” and pile hot chili onto a plate of pasta? This chili will be happy to accommodate. We suggest serving bowlfuls with sides of warm cornbread — and perhaps some honey butter to cool the spiciness — but again, that’s totally up to you.

Whatever you do to make it your own, this “bowl of red” recipe can hold its own among any group of chili connoisseurs. It’s got savory meat, tender beans, flavorful tomatoes, and just the right amount of chili powder to pull it all together. Best of all, this quick-cook recipe, once assembled, simmers for just 20 minutes on the stovetop. To do a solid for your future self, assemble it the night before and start it in a slow cooker in the morning. On a cool autumn evening, coming home to chili for dinner is fantastic.

Our tip: it’s a fact, universally acknowledged in culinary circles, that chili is always better the next day, so make enough for leftovers.