It’s not spicy, but this chili is sure to warm you up during those cold winter evenings. “Since this recipe calls for precooked shrimp and canned goods, it is very quick to prepare,“ explains Elizabeth Hunt of Kirbyville, Texas.
Hominy and garbanzo beans are interesting additions to this zippy chili recipe that uses canned goods from the cupboard. I often serve it with corn bread or flour tortillas for a speedy meal. At 72 cents a serving, it's economical, too. —Karen Hunt, Bellvue, Colorado
Meet the Cook: My entire family urged me to send in this recipe! I came up with it one day when I wasn't sure what to do with a can of black beans I had. I just threw a bunch of stuff together, and out came a new chili that's become our favorite.
My husband always tells me that I'm the world's best cook. That's nice, since he's the best husband in the world! Our four children are ages 6, 4, 2 and 1.
-Nanci Keatley, Salem, Oregon
In my opinion, this is the world's best chili! It features three meats in a peppery eye-opening broth. I've been a Taste of Home reader for 5 years...and I make something from my magazines almost every day.
Los Angeles, California
Meet the Cook: When I first tasted this chili that originated with my brother, I couldn't wait to share it. It's the best I've ever had. My husband and our son, 2, like it, too.
-Vicki Flowers, Knoxville, Tennessee
Many friends and relatives have requested my chili recipe, which I've been using for 25 years. It actually won first place in a local contest, chosen from among 10 other entries. It always comes out delicious. Try it and enjoy!
“This filling, hearty recipe comes from my grandmother,” writes Jenny Greear from Huntington, West Virginia. “It’s full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side.”
JENNY’S TIP: “If I’m feeding a crowd, I increase the pinto beans to four cans to make the meat go farther.”
When folks hear this recipe's name, they're certainly skeptical. But after one taste, they're asking for the recipe! This chili is especially nice for those who don't care for kidney beans found in most recipes. - Barbara Scott, Midland, Texas
When you come into the house and pick up the aroma of this chili, it seems to welcome you and warm the entire house. My mother was a very good cook, and a meal of her chili, corn bread, hot cinnamon cocoa and devil's food cake brings back some of my fondest memories of her. —Norma Erne, Albuquerque, New Mexico
My husband usually tries to avoid spending time in the kitchen, but he'll frequently offer to prepare this easy chili. Of course, he always eagerly serves as taste-tester! —Linda Temple, St. Joseph, Missouri
When Mom came to live with me several years ago, I told her it was now my turn to cook. One goal was to enhance recipes of the great Southwest, so I experimented and test-tried several recipes. This is one of the successful attempts, and served with a fresh green salad, it has delighted many guests.
Kansas City, Missouri