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.
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.
“My mother-in-law introduced our family to this chili a few years ago, and we can't seem to get enough of it!” It makes a lot, so why not freeze extra portions for warming lunches or dinners on hectic nights ahead?
Judy Niemeyer - Brenham, Texas
"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.
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.
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
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
This robust chili from the USA Rice Federation teams rice and kidney and pinto beans with a variety of colorful vegetables for a hearty meatless meal that's great tasting and good for you.—USA Rice Council, Houston, Texas
Meet the Cook: Anytime you're looking for a way to use up your zucchini and squash, this recipe gives a different taste sensation. My husband really enjoys it -and, except for the zucchini, our two daughters, ages 7 and 3, do as well!
-Debbie Cosford, Bayfield, Ontario