You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.
"My husband, Ron, and I farm," relates Chris Severson of Emerson, Nebraska. "I prepare this chili and take it out to the field during harvest. It's filling, warm and satisfies the hungry field hands' appetites."
"I was sure to learn the secrets behind my mom's zesty chili before I got married," explains Deborah Heatwole. "Steaming bowls of it are great in the winter with coleslaw and corn bread or muffins," she says from her home in Waynesboro, Georgia. Surprise your gang with the snappy supper tonight.
I came up with my version of white chili by reading three different recipes and combining the ingredients I liked. Everyone from my 2-year-old grandson to my 83-year-old mother is a fan. It's even placed in some recipe contests—one of these days, I just may bring home the blue ribbon. —Julie White, Yacolt, Washington
"I like to make chili from beans I've soaked overnight, but this speedier version tastes just as good on a frosty winter day," assure Lucile Proctor of Panguitch, Utah. At 90 cents a serving, the mildly sweet mixture of beef and beans is economical, too.
Nicely spiced Italian sausage and crunchy corn distinguish this thick chili from usual offerings. "My daughter won a national contest with this zesty recipe," reports Rhea Lease of Colman, South Dakota.
When my brother and sister were in grade school in little Rocky Ford, Colorado, this comforting chili dish was served in the school cafeteria. My siblings described it to my mother so she could duplicate it at home. We all enjoy preparing it for our own families now.—Karen Golden, Phoenix, Arizona