This tangy chili from Linda Charlier of East Cleveland, Ohio, is chock-full of beef, beans and rich tomato flavor. Linda suggests serving it over cooked brown rice, a baked potato or with a crusty loaf of warm bread. “If there are any leftovers, it freezes well and also makes yummy omelets or filling for homemade burritos,” she adds.
For a simple, speedy recipe, this chili has the rich flavor of one that has simmered a lot longer. Set on the table in the unique heart-shaped bread bowl, it's an especially "hearty" main dish. —Kay Curtis, Guthrie, Oklahoma
I got the basics of this recipe from a friend at a Super Bowl party and tweaked it from there. I do have to tone it down a bit for my wife...and my mom once asked if I was trying to get my inheritance early! People who like spicy food really go for it.—Rob Via, Charlotte, North Carolina
Charlotte, North Carolina
We often have chili cook-offs at our church, so we trade lots of different recipes. I was always mixing and matching ingredients and experimenting, trying to come up with an original recipe that would be a little different. That's how I developed this one, and I never fail to get compliments on it! —Sally Grisham, Murray, Kentucky
My husband and I are retired with grown children, so it's nice to have a chili recipe that makes a small amount. Mushrooms make this chili stand out from any other varieties I've tried.—Anne Elsby, Chilliwack, British Columbia
Served with hot homemade bread, this makes a delicious meal on a cold day. If you prefer dishes that are mild or if you don't have green chilies on hand, this soup is also good without them.—Jane Seeling, Keene, New Hampshire
This recipe is perfect to whip up for football season. We serve if over corn chips and top it with sour cream and shredded cheddar cheese. This chili was a game-day favorite back in college after cheering on the Razorbacks.