“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.”
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
"Folks who like their chili hot really get a kick out of this zippy recipe," pens Amy Baxter of Bishop, California. "I serve steaming bowls of it with oven-fresh corn bread. It's chockfull of garden goodness—with two kinds of squash , tomatoes, green chilies, black beans, etc.—that you can leave out the meat altogether and not miss it a bit."
We love this on a chilly day. A big bowl warms you right up, and the leftovers freeze well. I first made this recipe one day when I decided I didn't enjoy making pizza crust—I just put the pizza in a bowl instead!
Cowen, West Virginia
Green, sweet red and yellow peppers give this hearty chili a splash of color. I often fix it for my grandsons. Because they don't like spicy chili, I use mild salsa, but try it with a hotter variety if you prefer. —Richard Rundels, Waverly, Ohio
With lean ground beef, four types of beans and lots of seasonings and toppings, this chili is truly "fully-loaded." But those aren't the only heavyweights in here; every serving provides a hefty 26 g protein and 11 g fiber. —Cynthia Baca, Cranberry Township, Pennsylvania
Luckily, this recipe makes a lot, since everyone is apt to want another bowl. It freezes well and makes excellent leftovers-if there is any left. Not that I'm a retired farm wife, I enjoy traveling and volunteering. —Fannie Wehmas, Saxon, Wisconsin