My husband and I love this chili because it smells so good as it simmers in the slow cooker all day. I can't think of a better way to use up leftover brats. He can't think of a better way to eat them! — Katrina Krumm, Apple Valley, Minnesota
"My husband, Jeff, makes THE BEST chili," says Melissa Newman of Danville, Pennsylvania. This recipe is chock-full of healthy vegetables and just enough "heat" to warm you to your toes! TIP: Sometimes the Newmans substitute ground venison or a ground venison-ground beef mix for the ground beef.
The chocolate in this recipe threw me off at first, but now it's the only way I make chili. You'll find layers of delicious flavor in this heartwarming dish. It's well-worth the time it takes! —Joyce Alm, Thorp, Washington
"Super-easy and great-tasting, this chili makes a big batch of great party fare. I use my food processor to chop up the veggies and cut down on prep time. It’s also very tasty and lower in fat when made with ground turkey breast," says Cynthia Hudson of Greenville, South Carolina.
I created this dish to grab the voters’ attention at a chili contest we held in our backyard. With pumpkin, brown sugar and cooked turkey, it’s like an entire Thanksgiving dinner in one bowl. –Brad Bailey of Cary, North Carolina
A combination of pork tenderloin, ground turkey and ground beef make this chili unique. Instead of pinto beans, you can use kidney beans, white beans or black beans; I use whatever is in my pantry and never seem to use the same kind twice in a row. It makes a big batch, but don’t worry if you have leftovers—the chili is even better the next day.
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