“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.”
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
“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.”
We love to eat chili, whether it's vegetarian or with some kind of meat. This recipe was created because I a friend of mine gave me some chorizo to try and I decided to try it in my chili recipe. Most supermarkets carry chorizo, but if it's not available, I found that kielbasa is is a good substitution. —Debbie Limas, North Andover, Massachusetts
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!
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!)