MOOP!

Chili.
It's incredibly, incredibly forgiving.
Chop up some garlic into teeny little bits. Or buy the minced stuff that comes in a jar with water or olive oil (what I ususally do). Toss about a teaspoon into a skillet and throw a chopped onion in with it. When the onion's looking clearish, throw in about a pound of ground meat. Beef, chicken, pork, deer, buffalo, ostrich, heart of your deadliest foe (might want to marinate first, these are really tough), whatever. Cook until brown and crumbly. Pour off most of the fat. Dump crumbly bits into a big cauldron pot of some sort.

Add a can of diced tomatoes. The kind that come with green chilis is always especially nice. Keep the water.

Add two cans of beans. Any beans you want. We usually go for black + kidney, but anything that'll keep its shape works well.

If you feel like it, add a can of drained sweet corn. You can also throw in chopped red or green bell peppers if you're looking to incorporate more veggies.

Add a big heaping tablespoon of chili powder.

Add the following, in whatever order or whatever amounts seem to work for you. Generally start with a teaspoon of each and work up from there.

Ground Cumin
Dried Oregano
Paprika (hot, sweet, smoked, whatever you like)
Garlic powder
Onion powder
Cayenne Pepper (if you want it hotter)

Serve with corn bread. We use jiffy mix with a can of creamed corn stirred into the batter. It's incredibly awesome.