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.
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
Meet the Cook: Down here in Texas, we've always enjoyed Southwestern cooking. This chili is a special favorite - I've prepared it for a crowd and just the two of us, too.
My husband and I have three sons and three grandchildren.
-Shirley Logan, Houston, Texas
Seven ingredients makes this mild version of a Southwestern chicken chili. I like to add a dash of hot sauce and some sour cream on top, and serve it with tortilla chips. It's a great alternative to traditional chili.—mamesmom, Taste of Home Online Community
My husband and I are retired with grown children, so it's nice to have a chili recipe that makes a small amount. Mushrooms make this chili stand out from any other varieties I've tried.—Anne Elsby, Chilliwack, British Columbia