I developed this recipe myself when I was 16. It freezes well and almost tastes better the day after you make it. The variety of vegetables make it colorful to serve and give it the calico name.—Camille Gouldsborough, Grosse Isle, Manitoba.
When you come into the house and pick up the aroma of this chili, it seems to welcome you and warm the entire house. My mother was a very good cook, and a meal of her chili, corn bread, hot cinnamon cocoa and devil's food cake brings back some of my fondest memories of her. —Norma Erne, Albuquerque, New Mexico
Planning a Fabulous '50s party to surprise my sister for her birthday got me humming. Recalling popular songs from the decade gave me the idea for a clever name for the chili dogs I served. Like Elvis' tune, they were a big hit!
-Judy Nix, Toccoa, Georgia
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.