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
Since our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage.
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
"This peppery chili is not for the faint of stomach," assures Margaret Shauers of Great Bend, Kansas. "It's saucy and satisfying---according to my daughter, it's the one thing she can taste when she has a cold. It also freezes very well," adds Margaret.
Agnes Hamilton of Scott Depot, West Virginia uses convenient canned pinto, black and great northern beans to speed up preparation of her hearty chili. The one-dish meal has a stew-like consistency and a peppy Tex-Mex flavor.
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
In addition to eating this chili the traditional way (with a spoon!), my family likes to scoop bites onto tortilla chips. The leftovers are great rolled in tortillas and reheated, too. It's so comforting to have a pot simmering when cold Kansas winds are blowing.
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.