For me, football, cool weather and chili just seem to go together. Whether it’s cheering on the local team on a Friday night or enjoying a Saturday afternoon of Oklahoma Sooner football with some friends, this chili is sure to score big. —Chris Neal, Quapaw, Oklahoma
Meet the Cook: The basis for this recipe was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man". I added some zesty ingredients to come up with the final version.
Hot food is something that my husband's family isn't accustomed to. So I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone.
Chad and I and our 2-year-old son live 12 miles from town in the country.
-Lisa Humphreys, Wasilla, Alaska
The slow cooker makes this chili ideal for entertaining. A few minutes of prep and then it cooks away while you can attend to other party details. Your guests will really enjoy this nicely seasoned hearty dish.Jan Wagner-Cuda, Deer Park, Washington
My father was a cook in the Army and taught me the basics in the kitchen. My childhood baby-sitter inspired my love of cooking, too...in fact, she gave me this recipe. Julie Brendt, Antelope, California
No one ever guesses the "secret ingredient" in this recipe that I created. A can of mushroom soup is what makes the chili so thick and creamy. Take this spicy concoction to a fall potluck or church dinner, and watch folks warm up to it!
-Elizabeth Mays, Nunnelly, Tennessee
This tempting chili is big on flavor and really very simple to prepare. Sometimes on a Sunday, I'll get a good start on itup to where it's time to add the beans. Then the next day, I'll take it out of the fridge and finish it off in just a few minutes. Violadinner is quickly served!