“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.”
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
Meet the Cook: Frankly, I never cared much for chili. But my husband, Pat, likes it. So I just played around with ingredients until I came up with one I enjoyed - this one!
Pat and I are the parents of a pair of sons and the grandparents of five.
-Sue O'Connor, Lucan, Ontario
My husband and I work together and arrive home at the same time. So I appreciate quick and easy dishes like this. The nacho cheese topping is a great addition to a tasty chili. - Sally Roos, Osakis, Minnesota
My husband and I have always loved chili, but our daughters would pick out the kidney beans. When I discovered the girls loved Mexican food, I decided to use pinto beans in my chili instead. They loved every bite! - Tara Dvorak, Grand Forks, North Dakota