This hearty chili is filling, nourishing and tastes like it simmered all day long. Leftover chili freezes well for a later time, so why not make a double recipe? To freeze: Cool remaining chili and transfer to freezer containers. Cover and freeze for up to 3 months. To use frozen chili: Thaw in the refrigerator. Place in a saucepan and heat through.
Wanda Lee - Yakima, WA
This recipe is one of my mom's specialties. It's a hearty main dish that gets requested time and time again. The from-scratch sauce makes each cheesy slice extra flavorful and softer-textured than other versions.—Kim Orr, West Grove, Pennsylvania
At family get-togethers, our children always request this spirit-warming soup along with a fresh loaf of homemade bread and tall glasses of milk. It has robust flavor, plenty of fresh-tasting vegetables and is easy to make.
-Barbara Brown, Janesville, Wisconsin
Oregano really shines in this hearty soup from field editor Traci K Wynne, Denver, Pennsylvania. “It smells delicious while it’s cooking and makes a great lunch or dinner. You could use lima beans instead of the green beans.”
This recipe has to be the ultimate in a fast-fixing mini burger with simply fabulous flavor! Creamy mayo and sweet Hawaiian rolls help tame the heat of the chipotle peppers.
—Shawn Singleton, Vidor, Texas
Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one.
"I combined a few great-tasting meat loaf recipes to create this flavorful family favorite," says Deb Thompson of Lincoln, Nebraska. "My husband loves it, and because it's made in the microwave, it's ideal for busy nights."
"Lois Henry, a lady in our church, first gave my this recipe as a way to use our bounty of home-canned tomatoes," comments Marcia Clay of Truman, Minnesota. "My husband loves it, and I like that it's easy to warm up for a carefree dinner in the winter months."