“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.”
Youngsters are sure to love the fun shape of the wagon wheel pasta in this zippy chili from Lora Scroggins of El Dorado, Arkansas. It's easy to whip up with canned chili and tomato sauce, so it's great for a hot lunch or quick dinner.
“This recipe went from a great mistake to a tasty triumph," writes Cynthia Lynn Bloemker from Effingham, Illinois. "I created it by accident…and it got rave reviews. Now I whip up this quick-as-lightening dish when I’m pinched for time.”
A touch of baking cocoa gives my chili a rich flavor without adding sweetness. When I was growing up in the North, we served chili over rice. But after I married a Texan, I began serving it with chopped onions, shredded cheese and, of course, corn bread!
This spice mix comes from my mother's chili recipe, which is fantastic. It'll make a great gift for the hearty eaters you know, especially if you pair it with a loaf of bread. —Vivian Huizinga, Shallow Lake, Ontario
From Bernice MOrris of Marshfield, Missouri comes a full-flavored chili seasoning that'll heat up your holiday gift-giving. The mix is on the mild side, which is nice for those who aren't partial to extra-spicy food. (To raise the "temperature", just add more chili powder!)
Pinto beans lend protein while vegetables provide homegrown goodness and pretty color to this chunky chili recipe from Patricia Gibson of Ferguson, North Carolina. Green chilies and salsa add a spicy kick to the broth.